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[Elaine Koogler]

I found that sour cherries worked best.  The last time I made the pie, I used
dried cherries from King Arthur Flour's catalogue...I think they were Mont
Morency (??SP)

Kiri

LrdRas at aol.com wrote:

> In a message dated 5/11/00 12:33:15 PM Eastern Daylight Time,
> ekoogler at chesapeake.net writes:
>
> << 1 cup plums and/or cherries  >>
>
> Sweet or pie cherries?
>
> Ras
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