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Ingredients:
3 cups cherries fresh frozen
1 cup bakers sugar
1/8 tsp. salt
1 cup water
4 tbs. cornstarch w-13
Directions:
3 cups cherries
Thaw cherries overnight at room tempeture.
2 cups juice
1 cup water
(add more or less water to yield 3 cups)
Drain cherries through a colander. This should yield 2 cups juice. Add 1
cup
water making a total of 3 cups juice. Reserve 1 cup juice for cornstarch
mix.
1 cup juice cooled
4 tbs. w-13 cornstarch
Dissolve cornstarch in colled liquid, stir with whip.
2 cups juice
2/3 cup bakers sugar
1/8 tsp. salt
Bring juice, sugar and salt to a boil. At boiling point add cornstarch mix
(step 3) and cook until clear, about 5 minutes. If cooked too long, syrup
gets
gummy.
1/3 cup bakers sugar
Take step 4 off fire and stir in sugar. Blend thoroughly.
completed cooked juice
Pur completed cooked juice over drained cherries (step 1) and blend with
spoon.
Cool. Important: Stie completed mix while cooling to prevent scum from
forming on top.
Pour in 8" pie crust shell. Top completed pie with lattice crust. Bake at
425
degrees for 30 to 45 minutes.
Pitted sour fresh frozen pie cherries should be used. Taste cherries for
sweetness, more sugar may be needed. If cherries are frozen with sugar, a
little less may be needed.
pie crust:
11/2 cups flour
1/2 cup Crisco
Mix flour and Crisco together with a fork. When the mixture takes on the
appearence of little peas, add:
1/4 cup ice water
Mix together by hand. When sufficiently blended, roll into ball and
refrigerate over night. To roll out-flour both your rolling pin and flat
surface (marble is the best, but if need be, wax paper is a good
substitute).
Split the ball into two. Roll out to fit pan and then rollout second ball
to use as lattice.
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