- 1-1/4 cups sugar
- 2 tablespoons cornstarch
- Dash salt
- 4 cups pitted dark sweet cherries
- Pastry for double-crust pie (9 inches)
- Star cookie cutters (1/2 inch and 2 inches)
- Confectioners' sugar
- In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.
- Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.
- Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie.
- To make pie: Preheat oven to 375°. Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning.
- Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet.
- Bake at 375° 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar. Yield: 3 cups filling for one pie.
Reviews for County Fair Cherry Pie
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didnt try this yet because it didnt say to drain the cherries or not....
I'm confused. The recipe is for "sweet cherry" pie, yet bakers are using "sour cherries," which we love. Are you using the same amount of sugar when you are using sour cherries in place of the sweet ones?
I just made this pie last week with fresh sour cherries I picked off the tree myself. The pie was wonderful!
I forgot to mention in my review...my recipe is identical to this one but it calls for 3 TBSP. cornstarch instead of 2.
My daughters picked the cherries from our tree and made this pie with them. (sour cherries) It came out so well, that not only did they intend to pick all the cherries before the birds got any, but they convinced their dad to go out and buy 3 more cherry trees to make this pie. It is THAT good! We are experimenting with making and freezing the filling this summer too so we can have this pie all winter long.