Cherry Pie

• 1 each pastry for 2 crust pie
• 2 cans cherries red, 1 pound each
• 1 tablespoon lemon juice
• 1 1/4 cups sugar granulated
• 1/4 cup flour, all-purpose
• 18 teaspoon salt
• 18 teaspoon cloves
• 1/4 teaspoon cinnamon
• 1 tablespoon butter

1. Line 9 inch pie pan with pastry; refrigerate until ready to use.
2. In large bowl sprinkle cherries with lemon juice.
3. Mix sugar, flour, salt and spices; add to cherries and mix gently but thoroughly.
4. Pour into unbaked pastry crust; dot with butter.
5. Put on top crust; seal and crimp edges; cut slits to let steam escape.
6. Bake at 400F (200C) for 35 to 40 minutes, or until nicely browned.
7. Cool.
8. Note: With canned cherries, add 1/4 teaspoon red food coloring along with lemon juice.
9. FOR BERRY PIE -- Follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries.
10. Vary amount of sugar according to your taste and sweetness of fruit.

pastry, cherries red, lemon juice, sugar, flour, salt, cloves, cinnamon, butter

Taken from recipeland.com/recipe/v/cherry-pie-44784 (may not work)