Ingredients Jump to Instructions ↓

  1. 4 cups cherries , pitted

  2. 1 cup sugar (1 1/4 cups for sour cherries)

  3. 1/4 cup flour

  4. 1/2 teaspoon cinnamon pastry for a double-crust 9-inch pie

Instructions Jump to Ingredients ↑

  1. Mix ingredients for filling.

  2. Place in pastry-lined pie pan.

  3. Put top crust on. Cut vent slits in top crust, and flute edges.

  4. Brush with milk and sprinkle with sugar.

  5. Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.

  6. TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer. ?


Send feedback