Subj : 2/20 Nat Cherry Pie Day - 5
To   : All
From : Dave Drum
Date : Mon Feb 19 2024 15:11:47

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: County Fair Cherry Pie
 Categories: Five, Pies, Pastry, Fruits
      Yield: 6 servings
 
  1 1/4 c  Sugar
      2 tb Cornstarch
        ds Salt
      4 c  Pitted tart cherries
           Dough for double-crust pie
           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: Set oven @ 375ºF/190ºC. On a lightly
  floured surface, roll one half of dough to a 1/8" thick
  circle; transfer to a 9-in. pie plate. Trim crust to
  1/2" 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.
  
  Meanwhile, roll remaining dough to 1/8" thick circle;
  cut stars using floured star-shaped cutters. Place on an
  ungreased baking sheet. Bake for 7-11 minutes or until
  golden brown. Remove to a wire rack to cool.
  
  To serve, dust stars with confectioners' sugar; place
  over pie. Lightly dust edges of pie with confectioners'
  sugar.
  
  Claudia Youmans, Virginia Beach, Virginia
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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