---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Prize-Winning Cherry Pie
  Categories: Pies
       Yield: 8 servings
  
       1 c  Sugar
       3 tb Cornstarch
     1/4 ts Salt
     2/3 c  Grenadine syrup
       2 pk Frozen cherries (16-oz);
            -thawed
     1/2 ts Almond extract
       2 tb Butter or margarine
            Double crust pastry
            ; see recipe for
            For double crust 9 inch
       2 ts Milk
            Substitute:
       2 lb Fresh cherries; pitted
     1/4 c  Cornstarch
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Combine sugar, cornstarch, and salt in a medium saucepan;
   stir mixture to remove lumps. Stir grenadine syrup into
   sugar mixture.  Cook over medium heat until smooth,
   stirring constantly.  Add cherries; simmer until liquid is
   thickened and transparent (about 4 minutes), stirring
   gently once or twice. Add almond extract and butter,
   stirring until butter melts; cool. Roll out half of pastry
   to 1/8-inch thickness on a lightly floured surface. Place
   in a 9-inch deep-dish pieplate; trim off excess pastry
   along edges.  Pour cooled cherry mixture into pastry shell.
   Roll remaining pastry to 1/8-inch thickness; transfer to
   top of pie.  Trim off excess pastry along edges. Fold edges
   under and flute.  Cut slits in top crust for steam to
   escape.  Brush top of pastry shell lightly with milk.  Bake
   at 400 degrees for 55 minutes or until golden brown.  Cool
   pie before serving.  Yield:  one 9-inch pie.
   
   NOTE:  Two pounds fresh cherries, pitted, may be
   substituted for 2 (16-ounce) packages frozen cherries; use
   1/4 cup cornstarch instead of 3 tablespoons.
  
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