Country Cherry Pie
|Flaky pastry/1 package piecrust mix||1|
|Canned pitted sour cherries||2 Pound (2 Cans, 1 Pound Each)|
|Sugar||1 Cup (16 tbs)|
|Red food coloring||4 Drop (Adjust Quantity As Needed)|
1. Prepare pastry.
2. Drain cherries; reserve 1/2 cup of the juice.
3. Combine sugar, cornstarch and salt in a sauce-pan; stir in the 1/2 cup reserved juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles 1 minute. Add cherries and a few drops of red food coloring.
4. Spoon filling into bottom crust. Cover with top crust. Trim overhang to 1/2 inch, even with bottom crust. Pinch edges together. Turn sealed edge up and in. Pinch again to form stand-up edge; flute. Brush top with milk or cream and sprinkle with sugar.
5. Bake in a hot oven (425°) 40 minutes or until pastry is golden and filling is bubbly. Cool completely on a wire rack.