b'CHOCOLATE CUSTARD CHERRYCREAM PIE PIE 2 Unbaked 9 inch PiePIE Crust for 2- crust Pie( page 274 )3 CupsPitted CannedTart CherriesPREHEAT OVEN TO 425 DEGREES. DOUBLE THE PIE CRUST 1/4 CupLight CornRECIPE FOR A 2- CRUST PIE FOUND ON PAGE 274. ROLLSyrupOUT HALF OF THE PIE CRUST AND LINE A 9 INCH PIEPLATE. 1/4 CupCorn StarchDRAIN JUICE FROM CHERRIES. 1/4 Cup WaterBOSTON FOR FILLING, ADD LIGHT CORN SYRUP, WATER, CHERRY 1 CupGranulated SugarAPPLE JUICE,1 CUP SUGAR, AND CORN STARCH TO SAUCE PANCREAM AND MIX THOROUGHLY.BRING CONTENTS TO A BOIL.PIE PIE HOLD FOR 3 MINUTES.FOLD PITTED CHERRIES INTO FILLING IN SAUCE PAN.PLACE FILLING INTO PIE CRUST WHILE IT IS STILL WARM.ROLL OUT REMAINING PIE DOUGH FOR THE TOP CRUSTAND CUT IT INTO SIX 1 INCH STRIPS. WEAVE STRIPS OVERFILLING (REFER TO NEXT PAGE).PLACE IN OVEN AND BAKE AT 395 DEGREESFOR 45 TO50 MINUTES OR UNTIL GOLDEN BROWNAND MORE MAKES ONE 9 INCH PIE.COCONUT PECAN LEMONCREAM PIE PIEPIE152'