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Door County Cherry Pie
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4 tbsp. cornstarch
1 c. sugar
3 c. frozen cherries (no sugar added), defrosted
1 c. cherry juice from defrosted cherries (add water if needed to equal the 1 c.)
2 crusts for a 9-inch pie
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In medium size saucepan mix together the cornstarch and sugar; mix in cherries and liquid. Cook at medium high heat; stir until thick. Boil and stir for 1 minute longer; remove from heat to cool. Line 9-inch pan with one of the crusts, add cooled cherry filling and top with second crust. Flute edges of crust and add slits on top crust to allow steam to escape. Place foil around edges of crust to prevent over browning. Preheat oven to 425 degrees; place pie on cookie sheet and bake on middle rack in oven for 15 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes longer. (Remove foil before the last 15 minutes of baking time) Makes 8 servings. |
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