Total Calories: 354
Drain cherries, reserving 1 cup juice. Set cherries aside.
In a large saucepan, stir 3/4 cup of the sugar, cornstarch and salt. Stir in 1 cup cherry juice until smooth. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened and clear. Remove from heat.
Stir in remaining 3/4 cup sugar, butter, optional mace, vanilla, almond extract and food color until blended. Stir in cherries set aside to cool.
Preheat oven to 400°. On a lightly floured surface, roll half of the dough to 1/8-inch thickness. Fit loosely into a 9-inch pie plate. Pour cooled filling into pie shell. Roll remaining dough to 1/8 -inch thickness and place overfilling. Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges underseal and flute. Cut a decorative design in center of pie to permit steam to escape.
Beat egg with water. Brush top of pastry with egg mixture and sprinkle with sugar.
Bake for 25 to 30 minutes or until crust is golden brown. Cool to room temperature before serving.
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