I dearly love cherry pie. This year a dear new friend invited me to pick cherries at her place. I wish I’d taken a picture of her tree. With the copious rains we’ve had this season, the tree produced a bumper crop. There is nothing like fresh cherries. If you haven’t been blessed to be able to pick from someone’s tree, canned cherries are the next best thing.
Here is my recipe if your mouth is watering for this delicious treat.
Preheat oven 400 degrees
This recipe can be used for any fruit filling.
3 cups fresh, canned, or frozen fruit or berries
2/3 to 1 cup sugar
3 tablespoons cornstarch or 4 tablespoons flour
1 tablespoon butter
Line a 9-inch pie plate with pastry; fill with berries.
Mix together sugar, cornstarch, and a dash of salt; sprinkle over fruit.
Dot with butter; adjust top crust. Crimp the edges to seal the top and bottom crust together.
Bake at 400 degrees 40 to 50 minutes.
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