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 SuperSimple RECIPES

From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.

This one-crust open pie is best eaten warm from the oven the same day it is baked.  It is  very popular with my family and so simple that I make it frequently. 

1 uncooked pie crust (I usually use Pillsbury refrigerated pie crust)
          Place in the bottom of a 9-inch pie plate.

1 cup fresh berries or stone fruit or a mix)
cup sugar
tsp. cinnamon (use nutmeg with plums)
2 Tbl. flour
1 cup canned cherries, drained
cup sugar
tsp. cinnamon or tsp. almond extract
2 Tbl. flour
          Fold together gently.  Place in pie crust.  Pleat pie crust in about 2 inches, leaving a center opening of about 4 to 6 inches.  Brush with milk or egg (optional).  Sprinkle with sugar. 

400 degrees, 45 minutes. 




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