Cherry Pie
Print recipe| Serves | 8 |
| Inspiration | Springridge Farm |
Ingredients
- 3 Cups frozen sour cherries (thawed)
- 2 1/2 Tbsp cornstarch
- 1/4 Tsp salt
- Crisco recipe for 9 (or your favourite pastry)
- 6 Tbsp white sugar
- 2 Tsp lemon juice
- 1 Tbsp butter
Directions
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Drain cherries, reserving juice. Combine sugar, cornstarch and salt in sauce pan; blend in cherry juice. Stir over direct heat until thick and clear.  | |
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Remove from heat and stir in butter, lemon and cherries. Cool.  | |
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Pour into pastry-lined pie plate. Cover with lattice top. To make the lattice, roll out the pastry and cut strips about 3/4 " wide. Lay one strip one way across the pie and then alternate, lifting to make a lattice work. Flute the edges. Dab the top with milk or cream. Sprinkle with 1 tsp white sugar.  | |
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Bake at 400 °F for 10 minutes, then reduce heat to 350 °F for about 30 minutes or until pie is starting to bubble through the slits.  | |