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Country Fair Cherry Pie

 Country Fair Cherry Pie
A homemade cherry filling peeks out from a star-shaped pastry top. You can try different shapes for other occasions and also add almond extract for another flavor. —Taste of Home Test Kitchen
8 ServingsPrep: 20 min. + standing Bake: 55 min. + cooling


  • 1-1/4 cups sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 4 cups fresh tart cherries, pitted
  • Pastry for double-crust pie (9 inches)
  • Star cookie cutters (1/2 inch and 2 inches)
  • Confectioners' sugar


  • In a large saucepan, combine the sugar, cornstarch and salt; stir in
  • cherries until blended. Let stand for 30 minutes. Bring to a boil
  • over medium heat; cook and stir for 2 minutes or until thickened.
  • Remove from the heat.
  • Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
  • Fill with cherry filling. Bake at 375° for 45 minutes or until
  • crust is golden brown and filling is bubbly. Cover edges during the
  • last 20 minutes to prevent overbrowning.
  • Meanwhile, roll out remaining pastry to 1/8-in. thickness. Cut into
  • 12-14 large stars and 16-18 small stars; place on an ungreased
  • baking sheet. Bake at 375° for 8-10 minutes or until golden
  • brown. Remove to a wire rack to cool. Sprinkle with confectioners'
  • sugar. Place stars randomly over cooled pie. Sprinkle edges of pie
  • with confectioners' sugar.
  • Yield: 8 servings.

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Country Fair Cherry Pie (continued)

Cherry Almond Pie: Once the pie filling has been removed from the heat, stir in 1/4 teaspoon almond extract.
Nutritional Facts: 1 piece (calculated without confectioners' sugar)equals 426 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 220 mg sodium, 74 g carbohydrate, 2 g fiber, 3 g protein.