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Country Cherry Pie

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Ingredients
  Flaky pastry/1 package piecrust mix 1
  Canned pitted sour cherries 2 Pound (2 Cans, 1 Pound Each)
  Sugar 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Red food coloring 4 Drop (Adjust Quantity As Needed)
  Milk/Cream 1 Tablespoon
  Sugar 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Cherry
Servings: 
4

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