I was commissioned by my grandma to make a cherry pie. I learned there are two types of cherry pie--tart and sweet. I choose the sweet variety this time and can't wait to try the more traditional tart cherry pie at the next opportunity. The filling couldn't be any simpler and with that never fail pie crust, you've got a real winner here.
Sweet Cherry Pie Recipe
recipe by adorkablerecipes.blogspot.com
Top & Bottom pie crusts from the Never Fail Recipe
1/2 cup sugar
1/4 cup plus 2 Tbsp cornstarch
6-8 cups sweet cherries (thawed, if frozen)
In a large bowl, combine sugar, cornstarch and cherries. Let sit 15 minutes.
Preheat oven to 375 degrees.
Place bottom crust in your 9 inch pie plate. Pour in cherry filling. Top with second crust and flute edges.
Bake 45 minutes to an hour, until filling is bubbling and crust in lightly golden. (Cover edges of the pie crust with tin foil if needed.)
Cool completely before serving.