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

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