Cherry pie
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Cherry pie
Last updated 6/12/2012 12:48:13 AM. Recipe ID 9226. Report a problem with this recipe.
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      Title: Cherry pie
 Categories: Pies, Desserts
      Yield: 1 Pie
           Pastry for 2-crust pie
      2 cn Sour red cherries (1-lb can)
      4 c  -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
  * 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

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Recipe ID 9226 (Apr 03, 2005)

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