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Cherry Pie

Clara Ward
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Course Dessert


  • 8 or 9-inch pie
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 cans 1 pound each pitted red tart cherries, drained
  • 2 tablespoons butter or margarine


  • Heat oven to 425 degrees. Prepare pastry.
  • Stir together sugar and flour; mix with cherries.
  • Turn into pastry-lined pie pan; dot with margarine or butter.
  • Cover with top crust. Seal and flute the edges.
  • Pierce the top crust with a fork. You may wish to sprinkle sugar on the top crust.
  • Bake 8 and 9 inch pies 35 to 40 minutes.


Betty Crocker
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