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  Cherry Pie
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 317
Ingredients:
Pastry for 2-crust pie
2 can Sour red cherries (1-lb can) OR-
4 cup -Pitted, fresh red cherries
1 tbsp Lemon juice
1 1/4 cup C and H Granulated Sugar *
1/4 cup Flour
1/8 tsp Salt
1/8 tsp Cloves
1/4 tsp Cinnamon
1 tbsp Butter
Instructions:
* 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 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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