← All recipes

Red Cherry Pie

From a vintage recipe box found at an estate sale

As written on the card

Recipes: Red Cherry Pie

1 package pie crust mix

1 No. 2 can pitted sour red cherries

1 cup GW Granulated Sugar

2 tablespoons flour

2 tablespoons butter or margarine

Cinnamon

Prepare pie crust mix according to package directions. Roll out half of pastry ⅛” thick. Line 8-inch pie pan with pastry. Combine cherries, sugar, and flour; pour into pie pan. Dot with butter or margarine. Sprinkle with cinnamon. Roll out remaining pastry. Cut in strips ½” wide and 10” long. Arrange on pie, lattice fashion. Trim edges. Bake in hot oven, 425° F., 30 to 35 minutes. Yield: one 8-inch pie.

Red Cherry Pie

A printed GW (Great Western) Sugar recipe slip

One 8-inch pie425°F, 30 to 35 minLattice top

Ingredients

  • 1 package pie crust mix (enough for a 2-crust pie)
  • 1 No. 2 can (about 2½ cups) pitted sour red cherries
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 2 tablespoons butter or margarine
  • Cinnamon

Method

  1. Crust: Prepare the pie crust mix as the package directs. Roll out half ⅛ inch thick and line an 8-inch pie pan.
  2. Filling: Combine the cherries, sugar and flour and pour into the crust. Dot with butter and sprinkle with cinnamon.
  3. Lattice: Roll out the rest of the pastry, cut into strips ½ inch wide and 10 inches long, and weave them over the pie. Trim the edges.
  4. Bake: Bake at 425°F for 30 to 35 minutes.

Remember this recipe? We’d love to hear about it.