Cherry Pie

Recipe Ingredients

		Pastry for 2-crust pie
2		Sour red cherries - (1-lb can), or-
4 cups	250g / 8.8oz	- pitted - fresh red cherries
1 tablespoon	15ml	Lemon juice
1 1/4 cups	296ml	-- ¥
1		And h granulated sugar *
1/4 cup	15g / 0.5oz	Flour
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Cloves
1/4 teaspoon	1.3ml	Cinnamon
1 tablespoon	15ml	Butter

Recipe 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 400F 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)

Source:
Lisa Lepsy

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