Mix flour and sugar and pitted cherries in a bowl. Fill unbaked pie crust with the cherries. Put on a top pie crust, vented and bake in a hot oven for 10 minutes. Reduce to moderate and bake for 20 minutes more.
RIVEL (CRUMB) PIE
- 1 cup flour
- ½ cup sugar
- ½ cup butter and shortening mixed
Mix or “crumb” the above ingredients together with the hands to form small lumps or rivels. Strew the rivels into a prepared pastry shell and bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. of molasses over it before baking.
SOUR CREAM RAISIN PIE
- 1 cup sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 cup thick sour cream
- 3 eggs, slightly beaten
- 2 cups raisins, ground
- 1 unbaked pie shell
Combine all ingredients and turn into uncooked pie shell. Bake in hot, 450 degree oven 15 minutes, and then reduce to 350 degrees for 30 minutes.
CREAM RASPBERRY PIE
After lining a pie plate with pie crust, fill it with red raspberries. Cover it with granulated sugar and with an upper crust, but rub the edges of both upper and lower crusts with butter, so they will not stick together. Then when pie is baked make a cream filling with:
- 1 cup milk
- 1 teaspoon cornstarch
- 2 tablespoons sugar
- vanilla