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Cherry Pie Recipe
   
Recipe Categories: Dessert Recipes
Yield: 1 pie
 
Ingredients
    Pastry for 2-crust pie  
  2  cn Sour red cherries (1-lb can)  
    -OR-  
  4  c -Pitted, fresh red cherries  
  1  tb Lemon juice  
  1 1/4  c C and H Granulated Sugar *  
  1/4  c Flour  
  1/8  ts Salt  
  1/8  ts Cloves  
  1/4  ts Cinnamon  
  1  tb Butter  
 
Instructions
 
  * Original recipe specifies "1 to 1 1/4 cups C and H Granulated Sugar".

 
  1. 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

 
   


 
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