| 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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