Sweet Cherry Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 2-crust pie
3/4 cp sugar
3 tbsp all purpose flour
1/8 tsp salt
1/2 tsp juice from canned cherries
1/4 tsp almond flavoring
few dropsed pure-food coloting
3 cps canned water-pack sweet, red pitted cherries, drained
1 tbsp butter or margerine
1 - Prepare pastry.
2 - Roll out half and line 9-inch pie plate.
3 - Start oven at hot (425 degrees F.).
4 - Mix sugar, flour, and salt.
5 - Add cherry juice gradually, stirring until smooth.
6 - Add almond flavoring and red food coloring.
7 - Pour mixture over drained cherries.
8 - Mix to coat cherries evenly.
9 - Pour into pastry-lined pan.
10 - Dot top with or margerine.
11 - Roll remaining pastry.
12 - Cover pie.
13 - Trim, seal, and flute the edge.
14 - Cut several crisscrosses or stem-and-leaf design into pastry to let steam escape.
15 - Bake 35 to 40 minutes or until juice bubbles and crust is golden brown.
16 - Serve slightly warm or cold.
When served at end of light luncheon or supper, a spoonful of vanilla
ice cream on each piece of pie brings applause from family and guests.
Sour-Cherry Pie: Use the above recipe. Substitute 3 cups pitted sour cher-
ries for sweet cherries. Increase sugar to 1 1/2 cps, depending on sour-
ness of fruit. Canned sour cherries are less tart than fresh fruit. Taste
mixture. Bake as described.