Fruit Pie

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This giant recipe will feed the neighborhood and all dried or canned ingredients makes this a year-round favorite.

Ingredients

3 recipes pastry for a 9 inch double crust pie
1 14 1/2 oz. can pitted sour red pie cherries
1 21 oz. can cherry pie filling
4 C. dried currants
3 C. dried cranberries
2 16 oz. cans gooseberries
6 apples, peeled, cored, and sliced
2 1/4 C. white sugar
1 Tbs. ground cinnamon
1 Tbs. almond extract
3 Tbs. butter

Directions

Preheat oven to 425 degrees.. In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes. Spoon equal amounts of fruit mixture into 3 pastry- lined 9 inch pie pans. Dot each pie with 1 Tbs. butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops. Bake in preheated oven for 45-50 minutes, until golden brown.

Yield: 24 servings