``` For your 'round enjoyment. PIES CANNED FRUIT Canned Cherry Pie Filled to the rim with bright, sparkly fruit and juice. Canned fruit pies require less fruit than those made with fresh fruit because the fruit has been precooked. To determine amount of sugar needed, look on label to see if fruit was packed in syrup. Use minimum sugar for fruit packed in syrup, maximum sugar for water-packed fruit. The proportion of fruit and juice in the same size can may vary with the brand. Because of this, we measure fruit and juice separately. There are approximately 1¾ cups cherries and 1 cup juice in a 1 lb. 4 oz. can. Make Pastry for Two-crust Pie of desired size. Line pie pan. (See pp. 337-338.) For 9" Pie ½ to 1 cup sugar ¼ cup GOLD MEDAL Flour ¼ tsp. cinnamon ¾ cup fruit juice 3½ cups drained, pitted cherries 1 tbsp. butter For 8" Pie ½ to ¾ cup sugar 2½ tbsp. GOLD MEDAL Flour ¼ tsp. cinnamon ¼ cup fruit juice 2½ cups drained, pitted cherries 1 tbsp. butter Heat oven to 425° (hot). Mix in saucepan sugar, flour, cinnamon and fruit juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. If desired, brighten color with red food coloring. Pour hot thickened juice over cherries. Mix lightly. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 1½" strip of aluminum foil to prevent excessive browning. Bake 35 to 45 min., or until nicely browned and juice begins to bubble through slits in crust. Serve warm. NOTE: In place of cinnamon, ¼ tsp. almond flavoring may be used in Canned Cherry Pie. Canned Blueberry or Boysenberry Pie Make Canned Cherry Pie (above)—except use drained canned blueberries or boysenberries in place of cherries. Add lemon juice—2 tbsp. for 9" pie, 1 tbsp. for 8" pie—before pouring mixture into pastry-lined pie pan. Canned Apple, Peach or Apricot Pie Home canned fruit makes this super special. Make Canned Cherry Pie (above)—except use canned sliced apples, peaches or apricot halves and juice in place of cherries and juice. Frozen Fruit Pie Frozen fruit which retains its shape when thawed (such as cherries, blueberries, peaches and apricots) may be substituted for canned fruit—except reduce sugar about ½ cup. ALL YOU HAVE TO DO To save pre-cooking fruit and juice before putting into pastry-lined shell: use tapioca instead of flour to thicken the filling. Omit flour. Using 2½ to 3 tbsp. quick-cooking tapioca for 9" pie, 1½ to 2 tbsp. for 8" pie, combine sugar, spices, tapioca. Mix through fruit and juice before pouring into pastry-lined pie pan. Cherry-Pineapple Pie Make Canned Cherry Pie (above)—except use 1 cup cut-up canned or fresh pineapple in place of 1 cup of the cherries. Blushing Peach Pie Pink peach pie with cinnamon flavor. Make Pastry for 8" Two-crust Pie. (See pp. 337-338.) ½ cup sugar 2 tbsp. cornstarch ½ cup peach syrup 3½ cups drained canned peach slices 1 jar (1¾ oz.) cinnamon candies 1 tbsp. butter Prepare and bake as for Canned Cherry Pie (above). 347 ```