Tart Cherry Pie
Instructions:
If you see tart (sour) cherries in your farmers’ market, buy enough to make several desserts and freeze the extra cherries for later use. > Pastry Dough for 2-Crust Pie
1 cup sugar 1â„4 cup cornstarch pinch salt 21â„4 pounds tart (sour) cherries, pitted (41â„2 cups) 1 tablespoon butter or margarine, cut into pieces
Makes 10 servings. Prep: 1 hour plus chilling Bake: 1 hour 20 minutes
- Prepare pastry dough as directed through chilling.
- Preheat oven to 425°F. In large bowl, with wire whisk, stir sugar, cornstarch, and salt. Add cherries and toss to combine.
- Use larger disk of dough to line 9-inch pie plate. Spoon cherry filling into crust; dot with butter. Roll out remaining disk of dough; cut out center circle and 1-inch slits to allow steam to escape during baking. Place dough over filling; make decorative edge.
- Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake until filling bubbles in center, 1 hour to 1 hour 10 minutes longer. Cover pie loosely with foil during last 20 minutes of baking to prevent overbrowning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.