| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies, Desserts | 1 | Pie | ||
INGREDIENTS
| Pastry for 2-crust pie | ||
| 2 | cn | Sour red cherries (1-lb can) OR- 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 |
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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