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. 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.
4. To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of 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 thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack.
5. 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.
6. To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.