Fruit Pie recipe

3 servings

3 recipes pastry for a 9 inch double crust pie

1 (14.5 ounce) can pitted sour red pie cherries

1 (21 ounce) can cherry pie filling

4 cups dried currants

3 cups dried cranberries

2 (16 ounce) cans gooseberries

6 apples - peeled, cored, and sliced

2 1/4 cups white sugar

1 tablespoon ground cinnamon

1 tablespoon almond extract

3 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).

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 tablespoon butter.

Cover each pie with top pastry.

Seal edges and cut steam vents in tops.

Bake in preheated oven for 45 to 50 minutes, until golden brown.