Title: Cherry Pie
Categories: Pie Dessert
Yield: 1 Pie

		Pastry for 2-crust pie
2	cn	Sour red cherries (1-lb can) OR-
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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