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Cherry Pie Recipe

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This recipe for Cherry Pie, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Pinter
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup cherry juice
1 cup sugar
6 Tblsp. flour or 3 T. cornstarch
Dash salt
3 Tblsp. butter
3 cups canned, pitted sour cherries, drained OR
1 quart frozen cherries, thawed
1 recipe Plain Pastry

Directions:
Directions:
Combine juice, 1/2 cup sugar, flour or cornstarch, and salt; cook until thick. Add butter and remaining sugar. Pour over cherries in pastry lined pie pan. May make lattice top crust by cutting strips of pastry and alternate strips in each direction, pinching edges firmly. Bake in hot oven (400) 15 minutes, then turn down to 350 and bake another 40-45 minutes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
A tip I got from Cecelia Schindler: When making a fruit pie that's juicy, she crushes a handful of Corn Flakes in the bottom of the crust before adding fruit. You never know they're there, and it keeps the crust from getting soggy.

 

 

 

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