After the 2006 Family Reunion I was left with lots of red cherries the Pulsiphers had bought and not eaten. I tried a couple of new recipes and definitely love this one. Except for the pitting, it is as so easy and well worth the time it takes to pitt. (Just wear old clothes you don't mind staining!) This is so much better than canned filling.
Recipe of: Janet
Line pie pan with Exquisite Pie Crust (or store bought)
Put in 5 cups of large red pitted cherries
Sprinkle with 1/2 to 3/4 cup sugar
Sprinkle lightly with flour
Top with Pie Crust
Bake 425 degrees for 10 minutes and then reduce to 350 degrees and bake 40 minutes or till done.
1 comment:
You can also use Snofit canned bing cherries--still have to pit, but not so messy and you can cut it to 4 cups.
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