Sour Cherry Pie

2 cans (16oz each) pitted red tart cherries
1 cup reserved cherry liquid
1½ cups sugar, divided
1/3 cup cornstarch
1/8 tsp salt
1 Tbsp margarine
1/4 tsp almond extract
3 to 4 drops red food coloring

9” Classic Crisco Double Crust

Milk and Sugar for Glaze

Drain cherries in large strainer over bowl, reserving 1 cup liquid.

Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup liquid. Cook and stir on medium heat 3 to 4 minutes or until mixture is thickened. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, margarine, almond extract and food coloring. Refrigerate 1 hour.

Heat oven to 400°. Prepare recipe for 9” Classic Crisco Double Crust and
press bottom crust into 9" glass pie plate. Spoon in filling Cover pie
with top crust. Cut slits in top crust to allow steam to escape.

For glaze, brush with milk. Sprinkle with sugar. Bake at 400° for 10 minutes, reduce oven temp to 350°. Bake for 40 to 45 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temp before serving.