Paulette Vickery's Recipes

Shaker Fresh Cherry Pie

fruits, pies

3 cup fresh cherries, pitted
1 cup sugar
1/4 cup flour
1 tablespoon butter
2 each 9 inch pie crusts

Sugar cherries, and let sit 24 hours in refrigerator, tossing occasionally. Line 9 inch pie pan with uncooked crust, and have top crust available. Sprinkle flour over cherries and mix well. Pour into pie shell. Dot with butter. Place top crust on pie and seal edges. With sharp knife, cut slits in top. Bake at 425 degrees, 30-35 minutes. Juice will bubble through slits. Serve warm. Other fruits to be used in this pie, are black berries, mulberries, strawberries, or goose berries. If any of these berries are used in place of cherries, omit flavoring. If berries are very tart, increase sugar. If berries are not tart enough, a small amount of lemon juice may be added.

Yield: 8 servings



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