CHERRY TRELLIS PIE

MakeStandard Piecrust, page 16. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.

Drain3 cups canned sour red pitted cherries.

Add⅓ cup canned cherry sirup, 1 cup sugar, 1 teaspoon lemon juice, ¼ teaspoon almond extract, 2 tablespoons tapioca or flour, ⅛ teaspoon salt.

Putcherry mixture in pastry-lined pan.

Dot1 tablespoon butter or margarine over cherries.

Trimpastry about ½″ beyond pan and turn dough under to make a stand-up rim.

Rollremaining dough and cut into strips ½″ wide.

Attachends of 7 strips to rim of pie by moistening and pressing firmly. Twist each strip across fruit and attach at opposite side of pie. Repeat with 7 more strips, crisscrossing to form attractive trellis top. Flute rim.

Bakein hot oven (425°F.) 50-60 minutes.

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