Recipe: Red Cherry Pie (Bake-Well Pie Pan label, 1970's)

BAKE-WELL RED CHERRY PIE


1 No. 2 (17-18 ounce) can pitted red sour cherries
2/3 cup sugar
1 tablespoon flour
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon butter
Pie dough for 8-inch, double-crust pie

Drain cherries, reserving the juice.

Combine sugar, flour, cornstarch, cinnamon, and lemon rind. Add cherry juice slowly and stir until blended. Bring to a boil and cook slowly until thickened. Remove from heat.

Stir in lemon juice, butter and cherries. Cool.

Divide dough in half. Roll one part 1/8-inch thick and fit into On 8-inch pie pan. Trim off overlapping edge with scissors. Pour in filling. Moislen edge of pie with water.

Roll remaining dough for top crust. Cut a few slits in crust to allow steam to escape and place over cherries. Trim pastry 1-inch beyond edge of pan and fold under bottom crust; press together with fork or flute edge.

Bake in a hot oven (400 degrees F) for 40 or 50 minutes.

Makes 1 (8-inch) pie
Source: Product label recipe: Bake-Well Pie Pan label, 1970's