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Amish Sour Cherry Pie

1 1/4 cups cherry juice
1 1/2 cups water
1/8 teaspoon salt
2/3 cup sugar
5 Tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
3 cups canned sour cherries, drained
pastry for 2-crust 9-inch pie

In a medium saucepan, heat together cherry juice
and 1 cup of the water. In a bowl, mix together
salt, sugar and tapioca with 1/2 cup water.
Slowly stir this into the heated juice, stirring
constantly. Cook until thick. Add cinnamon and
cherries and stir. Chill. Preheat oven to 400
degrees F. Pour cherry mixture into pie crust and
top with a lattice crust. Bake for 10 to 15 minutes.
Reduce heat to 350 degrees F. and bake until
filling is bubbly and crust is light brown, about 30
minutes.

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— Jeanette Alessi, Orange, California

You Will Need
36 large marshmallows
1/2 cup butter, cubed
1 to 2 teaspoons green food coloring
1 teaspoon almond extract
4 cups cornflakes
Red-hot candies
12 Tootsie Roll Midgees, cut in half, optional

What to Do
1. In a heavy saucepan, combine the marshmallows, butter, food coloring and almond extract. Cook and stir over low heat until smooth. Remove from the heat; gently stir in cornflakes until well coated. Drop by tablespoonfuls onto waxed paper.

2. Using a 3-in. Christmas tree cookie cutter, shape into trees. Add red-hots for ornaments. Press a Tootsie Roll half into the base for tree trunk if desired.

Yield: about 2 dozen.

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