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Canned Cherry Pie

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1 pie dough
3 cups red, sour, canned cherries, drained
1 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1/4 cup cherry juice
1 tablespoon butter
4 drops red food coloring


Combine sugar, salt and cornstarch in a small saucepan, add the cherry juice and blend. Cook and stir until the mixture begins to boil vigorously, then add drained cherries and continue to cook 2 to 3 minutes stirring gently.

Remove from the heat and add the butter and color. Cool. Roll out half the pie dough 1/8 inch thick and fit into an 8 inch pie pan. Trim 1/2 inch from the edge of the pan, fill with the cherry mixture and cover with remaining pie dough rolled and perforated to allow for the escape of steam.

Seal the edges and crimp. Bake in a 450 degree oven for 10 minutes, then reduce the heat to 375 degrees and continue to bake for 15 to 20 minutes, or until the crust is golden brown. Remove from the oven and cool on a wire rack.

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