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Sweet Washington Cherry Pie
July 17, 2011

Absolutely fabulous! Don't need to change a thing. At first I thought only 2 cups of fruit would not be enough, since other fruit pie recipes call for 4 cups of fruit, but this is perfect. Because the cherries are sweet and hold their shape, more is unnecessary and would probably just be too much of a good sweet thing. I baked mine for 25 minutes at 425 degrees, and then another 15 minutes at 350 degrees. Then the crust doesn't over-brown. Thank-you so much for a wonderful summer treat!

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