Serves: 6
Total Calories: 2,577
Layer cherries on bottom of unbaked pie crust. Mix dry ingredients and sprinkle over cherries. Dot with butter. Make decorative slits in remaining pie crust. Trim crust 1 inch beyond rim of pie pan. Fold over and crimp edges. Brush crust with cream or milk and sprinkle with sugar. Bake on lower rack of oven at 400°F for 25 minutes or until crust is golden brown.
NOTE: Substitute canned pie cherry filling and pour directly into crust and bake.
This Cherry Pie recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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