Red Cherry Pie

Ingredients

• 1 box quick frozen red sour cherries
• 1 1/2 T. flour or corn starch
• 2 cups sugar
• 1/8 t. salt

Method

1. 1

   Line an 8-inch pie plate with pastry.

2. 2

   Fill cherries.

3. 3

   Mix together sugar, flour and salt and sprinkle cherries.

4. 4

   Dot with butter if desired.

5. 5

   Roll out top crust and cut into triangles to each wedge of pie.

6. 6

   Cut a circle from each wedge.

7. 7

   Arrange on pie and press a half cherry into each circle.

8. 8

   Bake in hot oven until brown.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 50. The excerpt below is the record exactly as published.

1-8 t. salt 1 t. lemon juice Combine sugar, flour, and butter. Add buttermilk, salt, lemon juice and slightly beaten egg yolks. Mix thor- oughly. Beat egg whites well and mix with pie filling. Pour into pastry lined pan. Bake in hot oven. Mrs. Claude Deal Fairplains Club PINEAPPLE PIE Pal-cormestarch % t. salt 2 egg whites 1 T. lemon juice 1% cup sugar 1 No. 2 ean crushed pineapple 2 egg yolks Mix cornstarch, sugar and salt. Add pineapple. Cook until clear and thick- ened. Add beaten yolks and cook one minute. Cool, add lemon juice. Pour into baked pie shell. Top with mer- ingue made by folding 4 T. sugar into stiffly beaten egg whites. Brown in 3825 F. oven. Mrs. D. J. Redding, Sr. Clingman Club BUTTERSCOTCH PIE 1% cups scalded milk % +t. salt 3 egg yolks % cup shredded cocoanut 1-3 cup sugar Zocor starch 1 T. butter 1% t. vanilla Add the sugar, corn starch and salt to the egg yolks. Pour the scalded milk into this, return to double boiler, stir and cook until thickened. Add the butter, cocoanut and vanilla. Pour into a pie tin lined with pastry. Bake in a hot oven until the crust is set, then reduce the temperature to moder- ate. The pie may be covered with meringue. Mrs. Dewey Myers Mulberry Club BUTTERSCOTCH PIE 1 cup brown sugar 4 T. cream 6 T. flour 3 T. shortening 1 cup milk 1 egg yolk Cook sugar, shortening and* cream together until dark brown. Add milk, flour and egg yolk. Blend well and cook until thick. Pour in prepared pie shell. Whipped cream may be served on top. Mrs. Loyd Martin Clingman Club RED CHERRY PIE 1 box quick frozen red sour cherries 1% T. flour or corn starch

Cook this with the app: pantry check, scaling, and the assistant.