MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: County Fair Cherry Pie
Categories: Five, Pies, Pastry, Fruits
Yield: 6 servings
1 1/4 c Sugar
2 tb Corn starch
ds Salt
4 c Tart cherries; pitted
Dough for double-crust pie
Confectioners' sugar
In a large saucepan, combine sugar, corn starch, and salt; stir in
cherries. Let stand 30 minutes.
Cook and stir cherry mixture over medium heat until mixture boils
and starts to thicken.
Pour into jars or freezer containers, leaving 1/2" headspace.
Cool. Cover with lids; refrigerate or freeze.
Yield: 3 cups filling for one pie.
To make pie:
Set oven @ 375°F/190°C. On a lightly floured surface, roll one half
of dough to a 1/8" thick circle; transfer to a 9" pie plate. Trim
crust to 1/2" beyond rim of plate; flute edge. Add thawed filling.
Bake until crust is golden brown and filling is bubbly, 40-45
minutes. Cover edges during the last 20 minutes to prevent
overbrowning. Cool on a wire rack.
Meanwhile, roll remaining dough to 1/8" thick circle; cut stars
using floured star-shaped cutters. Place on an ungreased baking
sheet. Bake for 7-11 minutes or until golden brown. Remove to a
wire rack to cool.
To serve, dust stars with confectioners' sugar; place over pie.
Lightly dust edges of pie with confectioners' sugar.
Recipe by Claudia Youmans, Virginia Beach, Virginia
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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