| 4 cups | frozen cherries | | 42 packets | Equal | | 4 tsp. | flour | | 4 tsp. | Cornstarch | | 1/4 tsp. | ground nutmeg or almond extract | | 5 to 7 drops | red food color (optional) |
| | Thaw cherries in strainer set over bowl. Reserved 3/4 cups juice.
Mix Equal, flour and cornstarch in small saucepan. Stir in cherry juice and heat to boiling. Boil, stirring constantly 1 minute. Stir in almond extract and food color. Pour into prepared crust and top with second crust - vent with slits or decorative cut outs. Bake at 425 for 35 or 40 minutes, until crust is browned. |
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