Deep Dish Cherry Pie with Shortcake Crust
|Canned pitted sour red cherries||1 Pound (1 Can)|
|Sugar||14 Tablespoon (3/4 Cup Plus 2 Tablespoon)|
|All purpose flour||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Prepared biscuit mix||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
Drain cherries and reserve juice.
Combine 3/4 cup sugar with flour and salt.
Gradually stir in cherry juice.
Cook over low heat until thickened, stirring constantly.
Stir in lemon juice, butter, and cherries; pour into 1-quart casserole.
Combine biscuit mix and 2 tablespoons sugar; add milk and beat well.
Spoon batter over cherries.
Bake in preheated hot oven (400 °F.) for 20 to 25 minutes, or until brown.