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STAR-SPANGLED CHERRY PIE

Makes 8 servings.

4 cups frozen unsweetened tart cherries
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
½ teaspoon almond extract
Pastry for 2-crust, 9-inch pie
2 tablespoons butter or margarine

  
Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.)
Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture.
Dot with butter.
Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 400 oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.

Note: 2 cans (16 ounces each) unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
 

Recipe courtesy of the Cherry Marketing Institute
 

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