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Cherry Pie Filling 2 cans (1 lb. each) water- 1/2 teaspoon lemon Juice packed pitted sour red 1/4 teaspoon almond extract cherries, drained 1/8 teaspoon salt 1-2/4 cups sugar 1 tablespoon margarine 2 tablespoons Minute Pastry for 2 crust 9-ineh pie Combine cherries, sugar, tapioca, lemon juice, almond extract and 1/8 teaspoon salt. Let stand while preparing pastry, or 14 minutes. Fill pie shell with cherry mixture. Dot with margarine. <Viw top crust on filling. Trim top crust, allowing it to extend 1/2 inch over rim. Fold edge of top crust nnder bottom crust and flute edge. Open elite in top crust with a knife. Bake in a hot oven (426*F.t 40 minutes.
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