This is my mom’s recipe for cherry pie. It includes making a pie crust as well. I’ve made it for several years and it’s pretty good.
- 2 Cans of pitted tart red cherries. No cherry pie filling.
- 1 cup Sugar
- 4 Tbl Corn Starch
- 1 Tsp Cloves
- 2 Tsp Cinnamon
Drain the cherries into the pan and stir in the ingredients until thick. Pour with the cherries into the pie shell. put the top of the pie crust on top. Cut a few slices into the top of the crust. Cook at 400F for about an hour, crust should be brown on top.
Pie Crust
- 2 Cups of flour
- 1/2 Tsp Salt
- 1 Cup butter
- 7 to 8 Tbl Water
Stir flour and salt into a medium sized bowl with a pastry blender or a fork. Stir in butter until the pieces are pea sized. At the smallest amount of water and toss with a fork until all the flour is moistened and the mixture starts to form a ball. If necessary, add the remaining water to the crumbs in the bottom of the bowl. Gather dough into your hands, split it in half, and gradually shape it into a circle. You’ll need two, top and bottom.