Mom’s Cherry Pie
the cherries would be the ones canned the
previous summer but this recipe has been changed
to the more readily available “store bought”
2 -16 ounce cans pitted tart cherries, undrained
1 cup sugar
3 tablespoons of cornstarch
2 tablespoons of butter
1/8 teaspoon of red food coloring
2 -9 inch prepared pie crusts
Drain cherries, reserving 1/2 cup of the juice.
Combine sugar and cornstarch in a large
saucepan, stir in reserved cherry juice.
Cook over medium heat, stirring constantly,
until mixture comes to a boil 1 minute, stirring
Remove from heat, and stir in cherries, butter
and food coloring if desired, cool.
Pour into prepared 9 in crust. Cut remaining
crust into 1/2” strips.
Arrange in lattice design over cherries even
Roll bottom crust over edges and press with fork
Bake at 375 for 30 to 35 minutes.
“As children, my brother and I would climb the
cherry tree and pick cherries for mom to
can and make preserves. We would have her
delicious pies all winter.”