Cherry Pie

Pastry for 2-Crust 9-inch / 23-cm Pie
2 Cans (16 oz. / 454 g each) Pitted Tart Cherries (water-pack)
1/3 Cup / 80 mL Watkins Tapioca Dessert Mix
1/4 teas. / 1.2 mL Watkins Almond Extract
1 teas. / 5 mL Lemon Juice
4 to 6 Drops Red Food Color
1 Cup / 250 mL Sugar
1 Tbsp. / 15 mL Butter
1 Tbsp. / 15 mL Milk
1 teas. / 5 mL Sugar

Drain cherries, reserving liquid. Measure 1/3 cup / 80 mL liquid into mixing bowl. Add dessert mix, almond extract, lemon juice, food color, cherries and 1 cup / 250 mL sugar. Mix and let stand for 10 minutes. Fit one of the rolled-out pastry crusts into bottom of 9-inch / 23-cm pie pan, leaving 1/2-inch / 1-cm rim. Fill with cherry mixture. Dot with butter. Moisten pastry rim with water. Roll out remaining crust and cut into 16 strips. Place strips lattice-fashion on top of pie. Flute or firmly press down edges, trimming if necessary. Brush pastry with milk and sprinkle with remaining sugar. Place on center rack of oven with a pan on lower rack to catch any drippings. Bake at 425ºF / 220ºC for 45 to 50 minutes or until juices are bubbly. If necessary, cover edges and top with foil to prevent overbrowning. Makes 10 servings.

Nutritional Information Per Serving:
Calories 320, Protein 2g, Carbohydrates 52g, Sodium 100mg, Fat 13g, Saturated Fat 6g, Cholesterol 11mg, Dietary Fiber 1g

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