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Cherry Pie

The common red cherries are the best for pies.

Stone the cherries or not as desired, line deep pie plates with good plain paste, nearly fill them with the cherries, sprinkle four large tablespoons of sugar over each pie, and dredge lightly with flour. Cover each pie with an upper crust, which should be rolled as thin as possible; make a vent in the center, and press the edges lightly together so the juices will not escape during the baking. Serve the pies the same day they are baked, else the under-crust will become heavy. Sprinkle powdered sugar over each pie just before sending to table.

Follow the same directions in using any small fruit for pies.