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Cherry Pie #2

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Directions:

2 1/2 cups canned cherries (drain juice)
1 cup sugar
2 1/2 tablespoons finest mesh tapioca
1/3 cup cherry juice
pinch salt
1 teaspoon butter

Prepare Pie Dough Using:
1 1/2 cups sifted flour
3/4 teaspoon salt
1/2 cup lard
1/2 teaspoon cinnamon

Directions:

Mix juice and sugar, salt, tapioca. Blend lard into flour using pastry knife. Add 3 tablespoons milk. Prepare as for any dough; roll out bottom crust, line pie tin covering edge well. Add cherries, butter, and all other ingredients which has been mixed. Pour into moistened bottom pie crust, cover crust with openings for steam to escape. Bake 10 minutes in quick oven, reduce heat to bake another 20 minutes. Shut off heat, let pie remain in oven 10 minutes.

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