"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Classic Cherry Pie Recipe

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This recipe for Classic Cherry Pie, by , is from The Digity & Shaw Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vicki Shaw Digity

Category:
Category:

Ingredients:  
Ingredients:  
1 cups sugar, divided
4 tbsp cornstarch
cup juice from cherries
3 cups tart red pitted cherries (if using frozen cherries, thaw completely and drain the juice)
1 tbsp butter
tsp red food coloring, optional
tsp almond extract
tsp vanilla extract
Pastry for a 2-crust 9 inch pie

Directions:
Directions:
1. Heat oven to 375.
2. In saucepan mix HALF of the sugar with the cornstarch, then whisk in the cherry juice. Cook
over medium heat till thickened.
3. Add in the rest of the sugar, cherries, butter, extracts and food coloring.
4. Pour into prepared crust. Dot with additional butter, then put on top crust. Seal edges, cut slits for
venting.
5. Bake for about 55 minutes. Don't bake so long that the top crust cracks open. It should just be
bubbling around the edges but not spilling over.
**If you add all of the sugar at the beginning of the recipe then the filling will not thicken. Make sure to do
it exactly as the recipe calls for.

 

 

 

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