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Cherry Pie Recipe   Oven Temp. ~ 375º Baking Time ~ 50 minutes Pan size ~ 9 inch glass pie plate Servings ~ 6 to 8     GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ You can use 2 cans for the fresh cherry and just delete the sugar and flour. Cherry trees produce two types of cherries: sweet cherries are firm, heart-shaped deep red, purple-black or golden colored berries (bing, lambert, tartarian, royal ann); sour cherries are smaller, softer and rounder (early richmond, montmorency, morello). Marischino cherries are made from royal anns. Dried cherries of both types are also available. Easy Cherry Pie Recipe 4 cups sweet cherries, pitted 1 cup sugar (1 1/4 cups for sour cherries) 1/4 cup flour 1/2 teaspoon cinnamon Make a double 9 inch pie crust or use a boxed pastry for a double-crust 9-inch pie Mix sugar, flour and cinnamon in a medium bowl. Add the cherries and toss to coat. Place in pastry-lined pie pan. Cut the top crust into one inch strips. lay half the strips across pie filling and then the other half going the opposite direction. Press strips onto sides bottom crust. Brush strips with milk and sprinkle with sugar. Bake at the recommended time. 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.

 

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