Cherry Pie
Pick over and wash two or three cupfuls of sour cherries, add to them one cupful of granulated sugar and a tablespoonful of flour mixed together. Line the sides of an earthen or graniteware pudding dish with paste, fill with the prepared cherries and cover with a sheet of paste, rolled twice as thick as ordinary pie crust. Make several incisions near the center for the escape of steam and bake until the crust is a nice brown.