Deep Dish Cherry Pie with Shortcake Crust Recipe
Ingredients
| Cherries | 1 Can (10oz), pitted | |
| 3/4 cup plus 2 tablespoons sugar | ||
| All purpose flour | 2 Tablespoon | |
| Salt | 1 Dash | |
| Lemon juice | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Prepared biscuit mix | 1 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
Directions
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.
Cool slightly.
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.
Combine 3/4 cup sugar with flour and salt.
Gradually stir in cherry juice.
Cook over low heat until thickened, stirring constantly.
Cool slightly.
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.
Chef
