- 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 sugar, cornstarch and salt; stir in cherries until blended. Let stand for 30 minutes. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from heat.
- Preheat oven to 375°. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake until crust is golden brown and filling is bubbly, about 45 minutes. Cover edge with foil during last 20 minutes to prevent overbrowning.
- Meanwhile, roll out remaining pastry to 1/8-in. thickness. Using floured 2-in. and 1/2-in. star-shaped cookie cutters, cut 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° until golden brown, 8-10 minutes. Remove to a wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edge of pie with confectioners' sugar. Yield: 8 servings.
Reviews forCountry Fair Cherry Pie
"This was a good pie. My kids love cherries. I reduced the sugar because I like the natural sweetness of the fruit to come through."
"I add a small dash of cinnamon & vanilla & almond extract. It is very good if you add these three items, but don't over add any of them . I also use minute tapioca in place of the cornstarch. I find that the cornstarch has a tendency to settle to the bottom of the pie."
"Sounds great, am saving receipe for future pie making."
"needs a splash of almond or vanilla..............a little dull otherwise."
"This is a delicious recipe and so beautiful for the holiday. It did take a lot longer to make. The stars need to be made ahead and took 45 minutes because I made my own dough. I thought it was too sweet and would recommend using less sugar if you use regular red cherries (not pie cherries) It was delicious and sooooo Pretty!"