Cooking Recipe Cherry Pie
Recipe Ingredients
Directions
* 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