Pastry for 2-crust pie
2 can Sour red cherries (1-lb can)
OR
4 cup Pitted, fresh red cherries
1 tablespoon Lemon juice
1-1/4 cup C and H Granulated Sugar *
1/4 cup Flour
1/8 teaspoon Salt
1/8 teaspoon Cloves
1/4 teaspoon Cinnamon
1 tablespoon Butter
* Original recipe specifies “1 to 1-1/4 cups C and H Granulated Sugar”
Line 9 inch 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.