1 1/4 c. sugar
3 tbsp. all-purpose flour
3 tbsp. butter, softened
2 eggs, beaten
1 tsp. vanilla extract
1/4 tsp. salt
1 (16 oz.) can pitted sour cherries, drained
1 unbaked 9 inch pastry shell, below
Vanilla ice cream (opt.)

Combine sugar and flour in a medium mixing bowl. Add butter and eggs, beating well. Add vanilla, salt and cherries. Pour filling into pastry shell. Bake at 400 degrees for 10 minutes; reduce heat to 300 degrees and bake for 30 to 40 minutes or until filling is set. Delicious served slightly warm, topped with vanilla ice cream, if desired. Yield: 1 (9 inch) pie.

SOUTHERN PASTRY:

2 c. sifted flour
1/2 tsp. salt
1 c. shortening (for plain pastry use 2/3 c. shortening)
6 tbsp. of water

Mix flour and salt, cut shortening into flour. Add water a tablespoon at a time, using only enough to make a workable paste, too little will leave it crumbly. This pastry is rich, must be handled deftly. Roll out pastry and line pie pan. Makes shell for 2 crust pie. Through chilling before rolling makes pastry much easier to handle.