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Fresh Cherry Pie #2

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1 pie dough
4 cups pitted cherries
1/4 cup cornstarch
1 1/4 cups sugar
1/4 teaspoon salt
1/8 teaspoon extract of almond
1 tablespoon butter


Wash cherries, pit and drain. Mix the cornstarch with 3/4 cup of the sugar and salt. Add the remaining sugar to the cherries and heat over moderate heat until the sugar is dissolved.

Add the sugar and cornstarch mixture and cook and stir until the mixture thickens and begins to clear. Add extract of almond. Roll out half the pie dough 1/8 inch thick and line a 9-inch pie pan. Fill with cherry mixture, dot with butter and cover with remaining dough rolled 1/8 inch thick and perforated to allow for the escape of steam.

Bake in a 425 degree oven for 25 to 30 minutes, or until the crust is golden brown. Note: If cherries are very tart, add an additional tablespoon of cornstarch for thickening the filling.

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