[Illustration: CHERRY TRELLIS PIE]
Make Standard 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.
Drain 3 cups canned sour red pitted cherries.
Add ⅓ cup canned cherry sirup, 1 cup sugar, 1 teaspoon lemon juice, ¼
teaspoon almond extract, 2 tablespoons tapioca or flour, ⅛
teaspoon salt.
Put cherry mixture in pastry-lined pan.
Dot 1 tablespoon butter or margarine over cherries.
Trim pastry about ½″ beyond pan and turn dough under to make a stand-up
rim.
Roll remaining dough and cut into strips ½″ wide.
Attach ends 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.
Bake in hot oven (425°F.) 50-60 minutes.