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CRUST
1 (15-ounce) package refrigerated pie shells or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
2 (16-ounce) cans pitted tart red cherries in syrup, drained
1 1/4 cups sugar
1/4 cup all-purpose flour
2 tablespoons margarine or butter
1. Prepare pie crust for two-crust pie using 9-inch pie pan.
2. Heat oven to 425°F. In large bowl, combine cherries, sugar and flour; toss gently to mix. Spoon into crust-lined pan. Dot with margarine. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
3. Bake at 425°F. for 35 to 45 minutes or until juice begins to bubble through slits in crust.
TIP:* Two 21-oz. cans cherry pie filling can be substituted for filling.
** Four cups pitted fresh tart red cherries can be substituted for canned cherries.
If desired, sprinkle cherries with 1/4 teaspoon almond extract before dotting with margarine.
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