Simple Cherry Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 3 tablespoons cornstarch
• 1/2 cup water
• 1 (16-ounce) can cherries, tart or sweet
• 1 1/2 cups sugar
• 2 tablespoons all-purpose flour

1. Preheat the oven to 350F.
2. Line a 9-inch pie plate with 1 rolled-out crust.
3. Mix the cornstarch with 1/4 cup of the water to form a smooth paste.
4. Put the cherries in a saucepan over medium-high heat, stir in the sugar and the remaining 1/4 cup water, and bring to a boil.
5. Lower the heat to medium, stir in the cornstarch, and cook, stirring constantly, until thick, about 5 minutes.
6. Sprinkle the flour in the bottom of the prepared pie crust, then pour in the cherry filling and spread it out evenly.
7. Bake for 45 minutes, until the crust is golden brown.
8. Cool on a wire rack for about 2 hours before slicing.
9. Serve at room temperature.

pie pastry, cornstarch, water, cherries, sugar, flour

Taken from www.epicurious.com/recipes/food/views/simple-cherry-pie-390064 (may not work)