Pastry for 2-crust pie 1/4 c Flour
2 cn Sour red cherries (1-lb can) 1/8 ts Salt
-OR- 1/8 ts Cloves
4 c -Pitted, fresh red cherries 1/4 ts Cinnamon
1 tb Lemon juice 1 tb Butter
1 1/4 c C and H Granulated Sugar *
* Original recipe specifies “1 to 1 1/4 cups C and H Granulated
Line 9″ pie pan with pastry; refrigerate until ready to use. In
large bowl sprinkle cherries with lemon juice. Mix sugar, flour,
salt and spices; add to cherries and mix gently but thoroughly. Pour
into unbaked pastry crust; dot with butter. Put on top crust; seal
and crimp edges; cut slits to let steam escape. Bake at 400 F for 35
to 40 minutes, or until nicely browned. Cool.
Note: With canned cherries, add 1/4 teaspoon red food coloring along
with lemon juice.
FOR BERRY PIE — Follow recipe above except use blueberries,
raspberries, blackberries or other berries instead of cherries. Vary
amount of sugar according to your taste and sweetness of fruit.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias