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INGREDIENTS

1 tb Butter
Pastry for 2-crust pie
2 cn Sour red cherries (1-lb can)
4 c -Pitted, fresh red cherries
1/4 c Flour
1/8 ts Salt
1/4 ts Cinnamon
1/8 ts Cloves
1 1/4 c C and H Granulated Sugar *
1 tb Lemon juice

Pie

INSTRUCTIONS

* 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

NOTES

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Cherry Pie

1 tb Butter 
  Pastry for 2-crust pie 
2 cn Sour red cherries (1-lb can) 
4 c -Pitted, fresh red cherries 
1/4 c Flour 
1/8 ts Salt 
1/4 ts Cinnamon 
1/8 ts Cloves 
1 1/4 c C and H Granulated Sugar * 
1 tb Lemon juice

* 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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

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Nutrition

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Serving Size: 1 Pie (84g)
Recipe Makes: 1 Pie

Calories: 251
Calories from Fat: 107 (43%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.6g
Cholesterol 30.5mg		9 %
Sodium 83.4mg		3 %
Potassium 97.1mg		3 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 2g	8 %
	Sugars, other 30.8g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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