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Tart Cherry Pie
Yield:
8 servings 		Prep Time:
20 minutes 		Bake Time:
45 minutes
Pastry for 9-inch
2-crust pie 		 
1 cup sugar
3 tablespoons Argo® or Kingsford’s®
Corn Starch
2 cans
(14.5 oz each) 		tart cherries
3 to 4 drops Durkee® Red Food Color

Preheat oven to 425°F.

Roll half of pastry into 12-inch circle; use to line 9-inch pie plate.

Drain cherries, reserving 1/3 cup juice. Combine sugar, corn starch, food coloring and reserved cherry juice in a large bowl. Add cherries; toss to coat. Spoon into pie crust.

Roll remaining pastry into 12-inch circle. Cut into about 10 (1/2-inch wide) strips with pastry wheel. Place 5 strips across filling. Weave lattice top with remaining pastry strips by folding back alternate strips as each cross strip is added.

 
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ARGO and KARO are registered trademarks of ACH Foods Companies, Inc.
FLEISCHMANN'S is a registered trademark of AB Mauri Food, Inc.