Well-Seasoned Cookbook

flavorful recipes perfected over time

Cherry Pie

Ingredients:

2 (16 oz) cans pitted red tart cherries, drained

or use four cups fresh pitted cherries

1 1/4 cups sugar

1/4 cup flour

2 Tbsp. butter

Directions:

Heat oven to 425. In large bowl, combine cherries, sugar and flour; toss lightly to mix. Spoon into pastry-lined pan. Dot with margarine. Top with second pastry* and fold edge of top pastry under bottom pastry. Press together to seal; flute edge. Cut slits in several places in top pastry. Bake at 425 for 35 to 45 minutes or until juice begins to bubble through slits in crust. Makes 8 servings.

*If desired, top with lattice crust; brush with beaten egg white and sprinkle with sugar.