Pastry for 2-crust pie
2 cn Sour red cherries (1-lb can)
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
* Original recipe specifies “1 to 1 1/4 cups C and H Granulated Sugar”.
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
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