Cherry Pie
2 pastry pie crusts (9-inch)
1 C sugar
1/4 C cornstarch
1/2 tsp. salt
5 C fresh tart cherries, pitted
1 TBS butter or margarine
Roll out half of pastry and line a 9-inch pie plate. Preheat oven to 425-degrees F. For filling, combine sugar, cornstarch, salt and pitted cherries. Dot with butter or margarine. Roll out remaining pastry for top piecrust; cover top of pie and cut a few slashes in crust to vent. Flute edges. Bake for fifty to sixty minutes, or until top is golden. Allow to cool slightly before serving.
Recipe featured in Food Fare's Community Garden Cookbook.
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