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