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1 (9-inch) double crust 1 qt. (2 1/2 c.) cherries 1 1/4 c. sugar 1/4 tsp. salt 3 1/2 Tbsp. cornstarch 2 Tbsp. butter or margarine Drain cherries (reserving the juice). Heat cherries on stove. Put cornstarch in a small bowl and add cherry juice. Mix well. Add mixture to hot cherries. Stir well and cook until thickened. Let cool while preparing crust. Pour cherry mixture into pie shell. Dot with butter. Place top crust and cut in steam vents. Bake in very hot oven (450 degrees) for 15 minutes, then reduce oven temperature to 350 degrees and bake about 30 minutes longer. Put foil under pie pan to keep oven clean. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |