Lattice Cherry Pie

Ingredients

2 cans (16 ounces each) red sour pitted cherries
2 1/2 tablespoons
quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
3-4 drops red food coloring
1 1/4 cups sugar
French Pastry
1 tablespoon Roberts Butter

Preparation

Drain cherries, reserving liquid. Mix together 1/3 cup cherry liquid, tapioca, salt, almond extract, lemon juice and food coloring; stir in drained cherries and 1 cup sugar. Prepare a double recipe of French Pastry. Place half of dough in a 9 inch pie pan; roll remaining half of dough to an 11 inch circle and cut in 1/2 inch wide strips. Place cherry filling in pie shell; dot with butter and sprinkle with remaining sugar. For lattice, weave strips of dough over filling; trim edges even with bottom crust and fold lower crust over pastry strips, pressing firmly to seal. Flute edge; bake at 425 for 40 to 45 minutes.

Recipe Contributed By: Teri Doss Omaha, Nebraska

Yield: one 9 inch pie