|
Ingredients:
1 purchased double crust piecrust for 9" pie
4 cups washed, pitted sweet cherries
1 1/3 cup sugar
1/2 cup all-purpose flour
Milk
Sugar
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat oven to 425°. Line a 9" pie pan with bottom piecrust. Stir together sugar and flour; mix with cherries. Turn into pastry-lined pie pan. Cover with top crust which has slits cut in it; seal and flute. Brush milk over top crust and sprinkle with a couple teaspoons of sugar.
Bake 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust.
*Note: Be sure to place the pie pan on a cookie sheet to prevent oven spills.
Recipe submitted by: Monica Resinger
Creative Home Newsletter Monica Resinger is editor/founder of Creative Home Newsletter, a free twice-a-week newsletter. Each issue has an article and reader's questions and answers about that day's topics.
Wednesday's topics are decorating, organizing, and crafts and Friday's topics are cooking, cleaning and miscllaneous homemaking subjects. To get this FREE newsletter, send a blank
e-mail to: CreativeHome-subscribe@egroups.com. To read more of Monica's home and garden articles, stop in here! This recipe Copyright 2000 by Monica Resinger. Used with permission.  For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
