| 1 | * original recipe specifies "1 to 1 ?cups c and h granulated sugar". |
| 2 | Line 9" pie pan with pastry; refrigerate until ready to use. |
| 3 | In large bowl sprinkle cherries with lemon juice. |
| 4 | Mix sugar, flour, salt and spices; add to cherries and mix gently but thoroughly. |
| 5 | Pour into unbaked pastry crust; dot with butter. |
| 6 | Put on top crust; seal and crimp edges; cut slits to let steam escape. |
| 7 | Bake at 400°F for 35 to 40 minutes, or until nicely browned. |
| 8 | Cool. |
| 9 | Note: with canned cherries, add ?teaspoon red food coloring along with lemon juice. |
| 10 | For berry pie -- follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries. |
| 11 | Vary amount of sugar according to your taste and sweetness of fruit. |
