This recipe from a reader will make a delicious and colorful dessert for a holiday dinner party or family meal. Cherry Pie Supreme 2 cans (16 oz. each) pitted sour cherries 2/3 cup granulated sugar 2 1/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon almond extract Pastry for double 9-inch pie 1 tablespoon butter or margarine
Drain cherries reserving, 1/3 cup liquid. Place cherries and reserved liquid in a 2-quart pan. Stir in the sugar, cornstarch, cinnamon, and almond extract.
Cook over low to medium heat, stirring until sugar dissolves, then simmer for about 15 minutes.
Prepare pastry dough. Roll out half on a lightly floured board into a circle 11 or 12 inches in diameter to fit bottom and side of pie plate. Place it in pie plate, fitting it into creases of pan.
Roll out remaining pastry and cut in 1/2-inch-wide strips. Pour cherry mixture into pie shell, dot with butter, then weave pastry strips over top, or crisscross strips to look woven.
Bake in 425 degree F. oven for 15 minutes, then reduce heat to 350 degrees F. and bake 35 to 40 minutes longer or until browned and bubbly.