Cherry Cobbler

2 (16 oz.) cans sour cherries
Orange juice
6 tablespoons cornstarch
1-1/2 cups sugar
4 tablespoons margarine
1/2 teaspoon almond extract
Pastry for a double crust pie

Directions:
Line a 7x9x2-inch pan with pastry crust; set aside. Drain and reserve the juice from the cherries. Add enough orange juice to the cherry juice to make 2 cups. Heat juice in double boiler (or a heavy-bottomed saucepan over low heat). Mix cornstarch and sugar. Stir into juice and cook until thickened (10 minutes or more.) Stir frequently to prevent sticking and lumps. Add margarine, almond extract, and the drained cherries. Pour hot cherry filling into the pastry-lined baking dish. Add top crust; prick holes in top crust with a fork. Bake at 450° for 40 minutes or until crust is lightly browned.

Gooseberry Pie

Shell and top crust for a double-crust pie, unbaked
1 (16 oz.) can gooseberries in heavy syrup
1-1/4 cups sugar
5 tablespoons corn starch
2 tablespoons margarine
1/2 cup orange marmalade

Directions:
Drain the gooseberries, reserving the juice. Set berries aside. Stir the sugar and corn starch together in the top of a double boiler. Add the gooseberry juice and mix well. Cook 15 minutes, stirring as necessary to prevent lumps. Remove from heat. Add margarine and marmalade. Mix together. Gently fold in berries. Pour into pie shell and cover with top crust. Seal edges and make a few slits in the top crust. Bake at 400° for 40 minutes. Cool before serving.