2 cans (14-1/2 ounces each) pitted tart cherries, well drained
2 cans (8 ounces each) crushed pineapple, well drained
3 drops almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter
1 tablespoon milk
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.