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Cherry Pie

 

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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

* 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

 

Cherry Pie Recipe : Food NetworkCherry Pie recipe from Pillsbury.comCherry pie - Wikipedia, the free encyclopediaFresh Cherry Pie Recipe | Taste of HomeLuscious Cherry Pie Recipe - Kraft Canadapeskypippi.com » the cherry pieCherry Pie | If you give a gal a mixing bowl...Pie Fruit Fillings | International Market BrandsVillage Inn: CherryMama Peggy's Cherry Pie RecipeMom's Famous Cherry Pie with Lattice Top

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