Cherry Pie

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Cherry Pie
Categories: Pies, Desserts
Yield: 1 pie

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

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