Presidential Cherry Pie

• 1 c. Equal sweetener
• 1/3 c. instant tapioca
• 1/3 c. cornstarch
• 8 lb. tart cherries
• 9-inch pie crusts (4 each)
• 4 Tbsp. soft butter
• 10-inch pie crusts (4 each)
• 3 c. unbleached all-purpose flour
• 3 c. granulated sugar
• 1 tsp. salt
• 1 Tbsp. baking soda
• 1 Tbsp. ground cinnamon
• 1 1/2 c. corn oil
• 4 large eggs, lightly beaten
• 1 Tbsp. vanilla extract
• 1 1/2 c. shelled walnuts, chopped
• 1 1/2 c. shredded coconut
• 1 1/3 c. pureed cooked carrots
• 3/4 c. drained crushed pineapple
• Cream Cheese Frosting (recipe follows)
• confectioners sugar (for dusting top)
• raisins (optional)

1. Preheat oven to 350u0b0.
2. Grease two 9-inch layer cake pans, lined with wax paper.
3. Sift dry ingredients into a bowl.
4. Add oil, eggs and vanilla.
5. Beat well.
6. Fold in walnuts, coconut, carrots, pineapple and raisins.
7. Pour batter into the prepared pans.
8. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
9. Cool on a cake rack for 3 hours.
10. Fill cake and frost sides with cream cheese frosting.
11. Dust top with confectioners sugar.
12. Makes 10 to 12 portions.

tapioca, cornstarch, tart cherries, pie crusts, butter, crusts, flour, granulated sugar, salt, baking soda, ground cinnamon, corn oil, eggs, vanilla, walnuts, coconut, carrots, pineapple, cream cheese frosting, confectioners sugar, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523696 (may not work)