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Recipe by BettyCrocker
Prep Time
0min
Total Time
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Prepare pastry for Two-Crust Pie using 9-inch pie pan. Heat oven to 425°F. In medium saucepan, combine sugar, cornstarch and salt; mix well. Gradually add cherries, 1/2 cup reserved juice and food coloring. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat; continue cooking for 1 minute or until thickened, stirring constantly. Cool 15 minutes. Pour filling into pastry-lined pan. Top with remaining pastry, fold edge of top pastry under bottom pastry. Press together to seal; flute edge. Cut slits in several places in top pastry. Bake at 425°F. for 10 minutes or until golden brown and juice begins to bubble through slits in crust. Cool completely.
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The recipe doesn't say when to add butter and almond extract.
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