Cherry Pie recipe
for 2 crust pie
red, 1 pound each
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℉ (200℃) for 35 to 40 minutes, or until nicely browned.
Note: With canned cherries, add ¼ 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.