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CANNED CHERRY PIE 
Make pastry for two-crust 9" pie.

Mix in saucepan: 1/4 c. Gold Medal flour 1/2 tsp. cinnamon 1/2 c. fruit juice

Cook over medium heat, stirring constantly, until mixture thickens and boils. Pour hot thickened juice over 2 cans drained pitted cherries. Mix lightly. Pour into pastry lined pie pans. Dot with butter. Cover with top crust which has slits cut in it. Brush top crust lightly with water and sprinkle with sugar. Bake in hot oven, 425 degrees for 35 to 45 minutes.

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