| Ingredients:
1 cup Sugar
¼ cup Flour, all-purpose
3-1/2 cups (2 cans, drained) Cherries, pitted red sour
¼ tablespoon Cinnamon
¾ cup Cherry juice from drained cans above
1 tablespoon Butter |
| Instructions:
Combine sugar, flour and cinnamon. Add juice, blend and add cherries. Cook over medium heat until thick, add butter. Pour into 9” pastry lined pie pan, place 2nd crust over top or use lattice top. Seal edges & prick top. Rub butter over crust & sprinkle with small amount of sugar. Bake at 400° for 35 minutes or until crust is browned. (I started baking this pie as a teen.) |
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