County Fair Cherry Pie

Directions

• 1. In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.
• 2. Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.
• 3. Preheat oven to 375°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edge during the last 20 minutes to prevent overbrowning. Cool on a wire rack.
• 4. Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool.
• 5. Dust stars with confectioners' sugar; place over pie. Lightly dust edge of pie with confectioners' sugar.
• 6. To store filling for later use, pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. This recipe yields 3 cups filling, enough for 1 pie.