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Recipes
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1
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2
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3
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4
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5
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6
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Servings
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8
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16
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24
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32
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40
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48
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Ingredients
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Sugar
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Flour
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3 T.
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1/4 C + 2 T.
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1/2 C. + 1 T.
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3/4 C.
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3/4 C. + 3 T.
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1 C. + 2 T.
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Salt
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1/8 t.
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1/4 t.
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3/8 t.
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1/2 t.
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1/2 t. + 1/8 t.
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3/4 t.
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Butter or margarine
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2 T.
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4 T.
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6 T.
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8 T.
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10 T.
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12 T.
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Sour pie cherries (Fresh, frozen*, or canned and drained)
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4 C.
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8 C.
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12 C.
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16 C.
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20 C.
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24 C.
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Assembly Directions:
In a large bowl, mix sugar, flour, and salt. With a fork, mix in butter until it is crumbly. Stir in pie cherries, stirring to coat well. Pour cherry mixture into a labeled freezer bag or container. Remove excess air, seal and freeze.
To Serve:
Thaw filling, pour into pie shell, and seal top crust or sprinkle with crumbs. Bake at 425° for 10 minutes, then reduce heat to 350°. Bake for 30-40 minutes until browned and bubbly.
* If starting with frozen fruit, do not thaw, and increase the measurement of fruit by 1 cup.
Nutritional Info:
Per Serving: 177 Calories; 3g Fat (14.6% calories from fat); 1g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.
Exchanges: 1/2 Fruit; 1/2 Fat; 1-1/2 Other Carbohydrates.
From the Monthly Newsletter (Sunday, April 18, 2010)