SOUR CHERRY PIE (9 inch dish)
(3) 14.5 Ounce cans MUSSELMAN'S Red Tart Pitted Cherries (Water pack)
1/2 Cup Cornstarch
1 and 1/2 Cups Sugar, OR 3/4 each Sugar and Splenda
1 Cup Cherry Juice
Pie dough for a two crust pie. (Refrigerated Pillsbury works good too if you can't make dough very well).
Make the pie dough and refrigerate it for at least an hour before rolling out. Meanwhile you can drain the cherries and mix the sugar and corn starch.
Preheat oven to 425 degrees before you roll out the dough on a pastry cloth and place in the pie dish, trimming the edges to hang over the edges 1/4 inch. Then mix the cherries and juice with the sugar mixture and set aside.
Roll out the top crust to fit the dish and then pour the cherry pie mixture into the lined dish and dot with 2 TB butter.
Next wet the edges of the dough in the dish or pie pan with water and then fold the dough into quarters and transfer to the pie, centering the point of the dough in the middle of the pie, then unfold it and trim the edges to hang 1/4 over the edges.
Fold the dough under and crimp a pretty design into into it. Place the pie crust shield on top of the pie and place the pie in the oven. Bake 2o minutes on 425 degrees before turning down the temperature to 400 degrees and removing the pie saver. Continue to bake for 40 more minutes. It should be a beautiful golden brown and bubbling a little around the edges..