Cherry Pie Recipe
Ingredients
| Flaky pastry | ||
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| 2 tablesp. flour | ||
| Salt | 1 Pinch | |
| 3/4 c. juice drained from canned cherries | ||
| 3 c. drained, canned pitted sour red cherries | ||
| 2 tablesp. softened butter or margarine | ||
Directions
Line a 9" pie plate with pastry as in Making a Two-Crust Pie, Combine sugar, flour, and salt; stir in cherry juice, and cook until clear— about 5 min.
Place cherries and butter in lined pie plate, and pour over them the cherry juice mixture.
Adjust top crust in Making a Two-Crust Pie.
Bake in a hot oven of 425°F for 40 min or until brown.
Place cherries and butter in lined pie plate, and pour over them the cherry juice mixture.
Adjust top crust in Making a Two-Crust Pie.
Bake in a hot oven of 425°F for 40 min or until brown.
Chef
