Washington’s Birthday Cherry Pie 1 quart water-packed pitted pie cherries (or 2 cans) 1 cup drained juice from the cherries 3 T minute tapioca ½ t. salt ¾ c. sugar 1 T lemon juice 3 drops red food coloring ½ t. almond extract 1 T butter cinnamon-sugar pastry for a double-crust pie

Mix first 8 ingredients.  Let stand for 15 minutes to soften the tapioca.  Pour into prepared crust and dot with butter.  Top with lattice:  roll out pastry into a 10 inch circle.  Cut into ½” wide strips with wavy-edge pastry wheel.  Lay the longest two strips crossed over the diameters of the pie.  Fold back the bottom strip, add a strip ½” away from the first strip, replace the folded strip.  Continue adding strips on all sides, folding back alternate strips to create a woven lattice top.  Seal ends of the lattice into the bottom crust.  Create a built-up edge to catch the juices.   Sprinkle with cinnamon sugar.   Cover loosely with aluminum foil.  Bake 15 minutes @ 425^o.  Remove foil, reduce oven to 375^o.  Bake 30-40 minutes, until nicely browned. 

                For Lincoln’s Birthday, make brownies, and cut into oblong “logs”