Serves: 8
Total Calories: 433

CRUST
1 (15-ounce) package refrigerated pie shell 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.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 450 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 250 mg 10% * Total Carbohydrate: 70 g 23% * Dietary Fiber: 2 g 8% * Sugars: 42 g * Protein: 3 g * Vitamin A: 20% * Vitamin C: 2% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 1 Starch, 3 1/2 Fruit, 3 1/2 Fat or 4 1/2 Carbohydrate, 3 1/2 Fat

Nutritional Facts:

Serves: 8
Total Calories: 433
Calories from Fat: 128

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