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
- Preheat the oven to 350F.
- Line a 9-inch pie plate with 1 rolled-out crust.
- Mix the cornstarch with 1/4 cup of the water to form a smooth paste.
- 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.
- Lower the heat to medium, stir in the cornstarch, and cook, stirring constantly, until thick, about 5 minutes.
- Sprinkle the flour in the bottom of the prepared pie crust, then pour in the cherry filling and spread it out evenly.
- Bake for 45 minutes, until the crust is golden brown.
- Cool on a wire rack for about 2 hours before slicing.
- 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)