Ingredients
- 4 pitted
- 2 crust pie
- 32 gr flour
- 16 ml lemon juice
- 14 gr butter
- 1 gr cinnamon
- 1 gr salt
- 2 packages sour cherries (red)
* Original recipe specifies "1 to 1.25 cups C and H Granulated Sugar". Line 23 cm 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 200ºC for 35 to 40 minutes, or until nicely browned. Cool. Note: With canned cherries, add quarter 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
