Vintage Recipe Thursday -- 11th Weekly Edition Fresh And Canned Cherry Pie Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I look forward to cherry season each year. I'm sharing two cherry pie recipes today, one fresh cherry pie and one canned cherry pie. This way we can have delicious cherry pie all year, regardless of season. You'll see that these recipes assume you know a bit more about baking than usual for Searchlight Household and that they are both very similar recipes.

Fresh Cherry Pie
3 1/2 cups pitted cherries
2 tablespoons flour
2 tablespoons butter
1 cup sugar

Fill a pastry-lined pan with cherries. Add sugar which has been blended with the flour. Dot with butter. Cover with top crust. Bake in moderate oven (425 F.) 50 minutes.

Canned Cherry Pie
3 1/2 cups well-drained canned cherries
sugar
2 tablespoons flour
2 tablespoons melted butter

Sweeten cherries to taste. Combine flour and butter. Add to cherries. Heat to boiling, stirring constantly. Bake in moderate oven (425 F.) 35 minutes.

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