• Ingredients
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 (14.5 ounce) cans pitted tart cherries, drained
  • 2 (8 ounce) cans crushed pineapple, well drained
  • 3 drops almond extract
  • 1 Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter or margarine
  • 1 tablespoon milk
  • Additional sugar

Directions

  • In a bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract. Line a 9-in. pie pan with the bottom crust. Add filling; dot with butter. Top with lattice crust. Brush with milk and sprinkle with sugar. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown.