Old-Fashioned Cherry Pie Recipe
Ingredients
2 1-lb. cans pitted sour cherries
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 c. sugar
1/2 tsp. salt
Pastry for 2-crust pie
Directions
Drain cherries, reserving 3/4 cup syrup.
Mix flour, cornstarch, sugar and salt in saucepan; stir in re- served cherry syrup.
Cook over medium heat, stirring constantly until thickened.
Divide pastry in half; roll each half to fit 9-inch pie plate.
Fit half the pastry into plate; add cherries.
Pour hot mixture over cherries; fit remaining pastry over top.
Seal edges; cut steam vents.
Bake at 425 degrees for 40 to 45 minutes.
Mix flour, cornstarch, sugar and salt in saucepan; stir in re- served cherry syrup.
Cook over medium heat, stirring constantly until thickened.
Divide pastry in half; roll each half to fit 9-inch pie plate.
Fit half the pastry into plate; add cherries.
Pour hot mixture over cherries; fit remaining pastry over top.
Seal edges; cut steam vents.
Bake at 425 degrees for 40 to 45 minutes.
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