County Fair Cherry Pie
TOTAL TIME: Prep: 20 min. + standing Bake: 50 min. + cooling
YIELD: 8 servings.
This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia
Ingredients
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1-1/4 cups sugar
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2 tablespoons cornstarch
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Dash salt
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4 cups pitted tart cherries
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Dough for double-crust pie
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Confectioners' sugar
Directions
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1.
In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes.
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2.
Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.
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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.
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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.
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5.
Dust stars with confectioners' sugar; place over pie. Lightly dust edge of pie with confectioners' sugar.
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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.
Nutrition Facts
1 piece: 511 calories, 23g fat (15g saturated fat), 60mg cholesterol, 495mg sodium, 73g carbohydrate (39g sugars, 2g fiber), 5g protein.
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