Cherry Pie

Jet, March 8, 1999

Anyone who loves cherries will love this Cherry Pie. It makes a splendid dessert for any occassion.

Pastry for two 9-inch pies

1 1/3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 16 ounce cans pitted
  red tart cherries, drained
1/4 teaspoon vanilla
2 tablespoons butter or
  margarine

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon and nutmeg. Stir in cherries. Pour into pastry-lined pie plate; sprinkle with vanilla. Dot with butter. Leave 1-inch overhang on lower crust. Roll second pastry into circle for top crust; cut into strips about 1/2 inch wide. (Use pastry wheel if desired.) Place 5 to 7 strips across filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips each time cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Build up a high edge; seal and flute. Bake until crust is brown and juice begins to bubble, about 35 to 45 minutes.

Yields 1 pie3