Name: Cherry Almond Pie
Ingredients: 1/4 c Sugar; 4 tb Cornstarch; 6 c Cherries,pitted; 3 tb Almond flavored liqueur; 1 9" pie shell; 1 c Flour; 1/2 c Sugar; 1/3 c Butter; 1/2 c Flaked coconut

God is glorified not only by His glory’s being seen, but by its being rejoiced in. When those that see it delight in it, God is more glorified than if they only see it. God made the world that He might communicate, and the creature receive, His glory…both [with] the mind and the heart. He that testifies his having an idea of God’s glory [doesn’t] glorify God so much as he that testifies also his approbation [i.e., his heartfelt commendation or praise] of it and his delight in it.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Pies	8	Servings

INGREDIENTS

1/4	c	Sugar
4	tb	Cornstarch
6	c	Cherries,pitted
3	tb	Almond flavored liqueur
1		9" pie shell
1	c	Flour
1/2	c	Sugar
1/3	c	Butter
1/2	c	Flaked coconut

INSTRUCTIONS

FILLING
COCONUT CRUMB TOPPING
Combine sugar and cornstarch in saucepan.Add cherries and liqueur.
Cook and stir over low heat until mixture thickens.Spoon into baked pie
shell.Make topping:combine flour and sugar and cut in butter with pastry
cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to
within 2" of center.Bake @ 375 degrees for 10 to 12 minutes or until
coconut is toasted. Serves 8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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