Categories: Pies, Desserts 
      Yield: 1 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