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Cherry Pie

  • Cherries, seeded
  • Paste
  • Flour
Scald the seeded cherries in their own juice. Sweeten liberally and pour into a deep pie plate, lined with a rich paste. Dredge with flour. Cover with a top crust and bake.

Scarlet or short stem cherries are best. It is necessary to scald most fruits. Otherwise, the pastry will burn before the fruit is thoroughly done.
Submitted by Tess M Jan 30, 2010 15 min 30 min 45 min


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