Cherry 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