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   Granny's Cherry Desserts   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: County Fair Cherry Pie   
    Categories: Five, Pies, Pastry, Fruits   
         Yield: 6 servings   
       
     1 1/4 c  Sugar   
         2 tb Cornstarch   
           ds Salt   
         4 c  Pitted tart cherries   
              Dough for double-crust pie   
              Confectioners' sugar   
       
     In a large saucepan, combine sugar, cornstarch and salt;   
     stir in cherries. Let stand 30 minutes.   
        
     Cook and stir cherry mixture over medium heat until   
     mixture boils and starts to thicken.   
        
     Pour into jars or freezer containers, leaving 1/2-in.   
     headspace. Cool. Cover with lids; refrigerate or freeze.   
     Yield: 3 cups filling for one pie.   
        
     TO MAKE PIE: Set oven @ 375oF/190oC. On a lightly   
     floured surface, roll one half of dough to a 1/8" thick   
     circle; transfer to a 9-in. pie plate. Trim crust to   
     1/2" beyond rim of plate; flute edge. Add thawed   
     filling. Bake until crust is golden brown and filling is   
     bubbly, 40-45 minutes. Cover edges during the last 20   
     minutes to prevent overbrowning. Cool on a wire rack.   
        
     Meanwhile, roll remaining dough to 1/8" thick circle;   
     cut stars using floured star-shaped cutters. Place on an   
     ungreased baking sheet. Bake for 7-11 minutes or until   
     golden brown. Remove to a wire rack to cool.   
        
     To serve, dust stars with confectioners' sugar; place   
     over pie. Lightly dust edges of pie with confectioners'   
     sugar.   
        
     Claudia Youmans, Virginia Beach, Virginia   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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