Cherry pie

  • 2 pints sour cherries
  • 1/2 cup sugar
  • 1.5 Tablespoons cornstarch
  • a dash of Aberlour (or kirsch or light rum, etc.)

Mix together, let set for half an hour.

Pour into piecrust; butter the top; bake (375ºF) 45? min (until done).

Re: buttering the top — if you make a lattice crust, put butter pats on the uncovered cherries.  If you have no top crust, plane butter and lay over the filling.

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