Friday, July 06, 2007

Blue Ribbon-winning Cherry Pie.

Here is my recipe for Cherry Pie:
2 1/2 cups sour cherries
1/3 cup cherry juice
1/3 cup brown sugar
1/3 cup granulated sugar
3 tablespoons minute tapioca
1/2 tsp almond extract
1/4 tsp cinnamon
1/2 package cherry-flavored no-sugar gelatin mix

1 tablespoon butter
Pastry for 2 (9 inch) crusts

Combine filling ingredients (except butter). Let stand 15 minutes. Pour into pastry-lined pie plate. Dot with butter. Place crust or strips on top as preferred. Bake at 425 degrees for 10 minutes, then in moderate oven (375 degrees) for 30 minutes. Makes 1 9-inch pie. (Double recipe if you want to use up all the gelatin, else discard)

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