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Pastry for 9" double crust
Drain cherries in a strainer over a bowl for 15 minutes reserving juice separately.
In a bowl, combine the sugar, cornstarch, flour and salt.
In a heavy saucepan, heat 3/4 cup reserved cherry juice over medium-high heat until just steaming, about 2 minutes. Add sugar mixture, whisking constantly until it reaches a boil. Reduce heat to low, simmer 2 minutes to thicken. Remove from heat and cool 10 minutes. Gently stir in cherries.
Line a 9" pie plate with one crust. Fill with cherry filling and cover with top crust. Pie will not be heaping but more flat like. Crimp edges together and cut steam vents in the top crust. Brush with milk or water and sprinkle with sugar. Bake at 375°F for 45 minutes until lightly golden. Cool on a rack.
Poster's Notes:
Posted by Carol Alter
Nutritional Info Per Serving: N/A
2 cups pitted sour cherries
3/4 cups sugar
3 tbsp. cornstarch
2 tbsp. flour
Pinch salt
This is a great recipe. The pie is a mixture of the sour cherries and a certain sweetness. It's a hit every time I serve it. As I mentioned in my other recipe for the Sour Cherry Muffins, I use fresh sour cherries but I'm sure you could substitute canned ones.