Canned Cherry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4-1 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 cup fruit juice (from canned fruit)
3-1/2 cups drained, pitted cherries
1 T butter
Make Pastry for a Two-crust Pie, Line pie pan
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Directions: |
Directions:Heat oven to 425 degrees (hot). Mix in saucepan sugar, flour, cinnamon and fruit juice. Cook over med. heat, stirring constantly, until mixture thickens and boil. If desired brighten color with red food coloring. Pour hot thicken juice over cherries. Mix lightly. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edges with 1-1/2" strip of aluminum foil to prevent excess browning. Bake at 35-45 minutes or until nicely browned and juices begin to bubble.
Note: In place of cinnamon 1/4 tsp almond flavoring mat be used in Canned Cherry Pie. |
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Personal
Notes: |
Personal
Notes: Notes: Cherry Pie is my favorite kind of pie, but no one else in my family likes it.
Canned fruit pies require less fruit than those made with fresh fruit because the fruit hsd been pre-cooked. To determine amount of sugar needed, look on label to see if fruit was packed in syrup. Use minimum sugar for fruit packed in syrup, maximum sugar for water-packed fruit. The proportion of fruit and juice in the same size can may vary with brand. Because of this, we measure fruit and juice separately. There are approximately 1-3/4 cup cherries and 1 cup juices in a 1 lb 4 oz can.
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This recipe for Canned Cherry Pie is from