CHERRY PIE
Pastry for a 2-crust pie
2 cans (14.5-oz.) red tart pitted cherries
1 cup sugar
3 Tbsp. Cornstarch
1 Tbsp. Butter or margarine
Few drops red food coloring, if desired
Drain cherries, reserving 1-cup liquid. Mix sugar and cornstarch in a small heavy saucepan. Gradually stir in reserved liquid until smooth. Cook and stir over medium heat until mixture bubbles. Cook 1 minute more until thick and clear. Remove from heat. Stir in butter, cherries and food coloring. Pour into prepared crust. Cover with vented or lattice top crust. Bake at 425^ for 10 minutes. Reduce heat to 350^ and bake 25-35 minutes until golden brown.
Yield: 8-10 servings.
No comments:
Post a Comment