Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

My Nana's Favorite Cherry Pie




Source of Recipe


Internet


List of Ingredients




Pie Filling:
3 cups cherries, pitted
1/4 tsp salt
4 Tbs cornstarch
1 cup sugar
drops of red food color

Mix all together and cook until mixture thickens. Pour into prepared pie crust; place second crust on top of filling. Bake at 425 degrees F for 50 minutes.

Crust:
2 cups sifted all-purpose flour
2/3 cup shortening
1 tsp salt
5-7 Tbs cold water

Mix flour and salt together. Cut in shortening. Add water 1 Tbs at a time. Form into 2 balls. Line 9" pie tin with one; roll out second crust and place over fruit-filled first crust.


Recipe