SOUR CHERRY PIE


One quart of cherries, 1/2 cup of flour for juicy sour cherries,
(scant measure of flour), 1-1/2 cups sugar.
Pit the cherries, saving cherry juice. Mix together sugar and flour
and place about 1/3 of this on a pie-tin lined with pastry. Fill with
cherries and juice and sprinkle remaining sugar and flour over. Bake
with an upper crust, having vents cut in to allow steam to escape.



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