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 Corn starch
        ds Salt
      4 c  Tart cherries; pitted
           Dough for double-crust pie
           Confectioners' sugar
 
  In a large saucepan, combine sugar, corn starch, 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" headspace.
  Cool. Cover with lids; refrigerate or freeze.

  Yield: 3 cups filling for one pie.
  
  To make pie:

  Set oven @ 375°F/190°C. On a lightly floured surface, roll one half
  of dough to a 1/8" thick circle; transfer to a 9" 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.
  
  Recipe by Claudia Youmans, Virginia Beach, Virginia
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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