Ingredients
Pastry for 9-inch; 2 – crust pie
Cream
Cinnamon
Granulated Sugar
1 cup granulated sugar
2 tablespoons quick Tapioca
1 tablespoon cornstarch
1/4 teaspoon salt
2 #2 cans pitted red sour cherries, water packed
Red food color
1/4 cup granulated sugar
1/2 teaspoon almond extract
Method
Start oven at 450-degrees. Line 9-inch pie plate with pastry. Cut out shapes of dough, place on a cooky sheet; brush with cream, sprinkle lightly with a mixture of cinnamon and sugar. Bake {5} minutes or until golden brown.
In a saucepan, mix together thoroughly:
1 cup sugar
2 tablespoons Tapioca
1 tablespoon cornstarch
1/4 teaspoon salt
Drain cherries well, reserving 1 cup juice; add juice to sugar mixture; add red color. Cook over low heat, stirring constantly, until clear and thick and well-drained cherries and 1/4 cup sugar. Cook, stirring 3 minutes longer; stir in extract. Pour into lined pie plate. Bake 10 minutes, reduce heat to 400-degrees. Bake 10-15 minutes longer until crust is brown.
Cool {dessert} 1 hour, arrange crusts.
