Cherry Pie Recipe

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Cherry Pie Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Cherry Pie

 

Ingredients

1 pastry for 2-crust pie
2 can sour red cherries (1-lb can) or- pi, tted, fresh red ch
1 tbsp lemon juice
1 1/4 cup c and h granulated sugar *
1/4 cup flour
1/8 tsp salt
1/8 tsp cloves
1/4 tsp cinnamon
1 tbsp butter



 

Preparation

* 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

 

 

Servings: 1

 

 

 

 


 

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