Fruit Pie - cooking recipe

Ingredients

3 recipes pastry for a 9 inch double crust pie
1 (14.5 ounce) can pitted sour red pie cherries
1 (21 ounce) can cherry pie filling
4 cups dried currants
3 cups dried cranberries
2 (16 ounce) cans gooseberries
6 apples - peeled, cored, and sliced
2 1/4 cups white sugar
1 tablespoon ground cinnamon
1 tablespoon almond extract
3 tablespoons butter

Preparation

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.