Ingredients
1 cup sugar1/3 cup all-purpose flour1/8 teaspoon salt2 cans (14-1/2 ounces each) pitted tart cherries, well drained2 cans (8 ounces each) crushed pineapple, well drained3 drops almond extractPastry for double-crust pie (9 inches)2 tablespoons butter1 tablespoon milkAdditional sugar
Preparation
In a large 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° for 50-60 minutes or until bubbly and golden brown.
