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Michigan Cherry Pie (Serves 8)

Although lots of use don’t bake pies very often, special occasions can turn into memorable events when homemade cherry pie is served. Topped with a scoop of vanilla ice cream, it’s a taste treat to be treasured.

Pasty for 2-crust pie
2 (16-ounce) cans pitted tart cherries (water pack)
2 and 1/2 tablespoons quick cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
4 drops red food color, if desired
1 and 1/4 cups sugar, divided
1 tablespoon butter or margarine

1. Drain cherries, reserving some of the liquid.

2. Measure 1/3 cup cherry liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice and food color. Mix lightly.

3. Add cherries and 1 cup sugar. Mix and let stand while rolling out pastry.

4. Roll out pastry. Fit pastry into bottom of 9-inch pi pan. Trim 1/2-inch beyond outer rim of pan.

5. Fill pastry with cherry mixture.

6. Dot with butter. Sprinkle with remaining 1/4 cup sugar.

7. Moisten rim with water.

8. Adjust latticed top; flute edges. (To keep high rim from browning faster than crisscross strips, circle pie with a stand-up foil collar. Fold foil rim and leave on during entire baking.)

9. Bake in preheated 425 degree oven 40-45 minutes until liqluid is thickend and bubbly.

10. Remove from oven. Cool.

Nutritional information per slice:
405 calories, 17 grams fat, 3 grams protein, 62 grams carbohydrate, 2 grams fiber, 20 milligrams cholesterol, 360 milligrams sodium