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Baked Fresh Cherry Pie
September 02, 2005

Yummy! I've made this twice now. The second time I used 1 1/4 cup of sugar instead of only 1 cup and I think it was better. My secret to a fabulous crust is to use cake flour for 1/2 of the flour required. Cake flour has less Gluten so the crust is very tender. I also use half butter/Half Crisco for the fat measurement. My crusts are always wonderful!

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