Jill Dorrough
| 1/4 cup cornstarch 3 TBSP flour 1/4 tsp sal 2 c sugar 2 pints of sour pie cherries 1 TBSP butter 1/4 tsp red food coloring Directions: Mix cornstarch, sugar and salt in a heavy saucepan. Gradually add cherries and 1/2 cup of cherry juice. Cook until thickened, stirring constantly. Pour into an unbaked pie shell, and before covering place 1 TBSP of butter on top of cherry mixture. Cover with pie crust and bake at 425 for 35-40 minutes. |
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