| Ingredients | Image |
3 cans tart cherries in water ⅔ cup sugar 1 tsp cinnamon 3 tbsp corn starch ¼ tsp salt Pie crust for 2 shells Cinnamon sugar |
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Prepare Pie Crust recipe for two-crust pie and place in refrigerator to rest for at least fifteen minutes.
Preheat an oven to 450º.
Drain all of the juice from canned cherries and reserve 1 cup for the recipe. The remaining juice makes a good addition to a fruit smoothie.
Combine a small bit of the juice with corn starch in a two or three quart saucepan and whisk until smooth. Add the remainder of the 1 cup of juice, the sugar, cinnamon, and salt. Cook over medium heat until sauce begins to thicken.Add drained cherries and heat to just below boiling. Set aside to cool.
Roll the bottom pie crust to approximately a twelve inch circle and place in a 9" pie plate. Roll out top crust to the same diameter. Spoon cooled cherry filling into the pie plate. Cover with top crust, and roll and flute the edges of the crusts.Vent the top crust, brush generously with an egg wash and sprinkle the top of the pie liberally with cinnamon sugar.
Bake at 450º for fifteen minutes. Reduce oven temperature to 350º and bake for another 45 minutes.
Remove from oven and cool on a wire rack for at least two hours before serving.
Ingredients
Directions
Prepare Pie Crust recipe for two-crust pie and place in refrigerator to rest for at least fifteen minutes.
Preheat an oven to 450º.
Drain all of the juice from canned cherries and reserve 1 cup for the recipe. The remaining juice makes a good addition to a fruit smoothie.
Combine a small bit of the juice with corn starch in a two or three quart saucepan and whisk until smooth. Add the remainder of the 1 cup of juice, the sugar, cinnamon, and salt. Cook over medium heat until sauce begins to thicken.Add drained cherries and heat to just below boiling. Set aside to cool.
Roll the bottom pie crust to approximately a twelve inch circle and place in a 9" pie plate. Roll out top crust to the same diameter. Spoon cooled cherry filling into the pie plate. Cover with top crust, and roll and flute the edges of the crusts.Vent the top crust, brush generously with an egg wash and sprinkle the top of the pie liberally with cinnamon sugar.
Bake at 450º for fifteen minutes. Reduce oven temperature to 350º and bake for another 45 minutes.
Remove from oven and cool on a wire rack for at least two hours before serving.