Serves: 8
1. Heat oven to 425°. Make pastry.
2. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Cut butter into small pieces sprinkle over cherries. Cover with top pastry that has slits cut in it seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning remove foil during last 15 minutes of baking.
3. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
NUTRITION FACTS: 1 Serving Calories 525 (Calories from Fat 190) Fat 21g (Saturated 6g) Cholesterol 0mg Sodium 300mg Carbohydrate 81g (Dietary Fiber 3g) Protein 6g % DAILY VALUE: Vitamin A 2% Vitamin C 6% Calcium 2% Iron 12% DIET EXCHANGES: Not Recommended
Quick Cherry Pie: Substitute 6 cups frozen unsweetened pitted red tart cherries, thawed and drained, or 3 cans (14 1/2 ounces each) pitted red tart cherries, drained, for the fresh cherries.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cherry Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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