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Cherry Pie

pastry for 2-crust pie
2 16-oz cans sour red cherries or 4 cups pitted, fresh red cherries
1 tbsp lemon juice
1 to 1 1/4 cups granulated sugar
1/4 cup flour
1/8 tsp salt
1/8 tsp cloves
1/4 tsp cinnamon
1 Tbsp butter

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.

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