MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Cherry Pie
  Categories: Pies, Desserts
       Yield: 1 pie
            Pastry for 2-crust pie
       2 cn Sour red cherries (1-lb can)
       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
   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