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    Triple Cherry Pie

    1 (15-ounce) package refrigerated pie crusts
    1 (21-ounce) can cherry pie filling
    3 cups fresh (pitted) or frozen red tart cherries
    cup dried cherries
    1 cup granulated sugar
    3 tablespoons tapioca
    teaspoon almond extract
    milk (optional)
    granulated sugar (optional)

    Preheat oven to 375°F.

    Prepare crusts as package directs; placing one crust into a 9-inch pie plate.

    In large bowl, combine pie filling frozen cherries, dried cherries, sugar, tapioca and almond extract. Let mixture stand 15 minutes. Pour filling into crust.

    Using a pastry wheel, cut remaining crust into 11( -inch) thick strips. Place strips on top of filling forming a lattice pattern. Flute or decorate edge as desired.

    If desired, brush crust with milk and sprinkle with sugar.

    Bake 50-60 minutes or until crust is golden brown and the filling is bubbly. Remove pie from oven and cool on a wire rack.

    Makes 8 servings

    Note: If crust begins to darken too much during baking; cover the edge with aluminum foil.

    This recipe created by Hormel Foods.

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