Monday, March 28, 2011

Cherry Pie

My daughter’s favorite pie.
•Pastry for 9 inch two crust pie (I use the boxed refrigerated kind now as I have grown lazy in my old age)
•1 & 1/3 cups sugar
•3 tablespoons flour
•2 cans (16 oz) pitted red tart cherries
•1 teaspoon vanilla extract
Preheat oven to 375 degrees.
In saucepan mix flour and sugar together. Add the two cans of cherries including juice. (You may add a drop or two of red food coloring if you like.) Stir and then cook over medium heat until mixture starts to thicken. Keep stirring as it is cooking. Remove from heat. Add vanilla. Pour into pastry lined pie pan. Dot with butter. Add top crust; crimp edges to seal; cut slits in top of pie and sprinkle top with sugar. Put pie on foil lined cookie sheet and bake for 40 – 45 minutes until top is golden brown

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