Cherry Pie

1. 1

   In a saucepan, combine half the sugar, 3/4 cup of the cherry juice and all of the cornstarch; mix well and cook over medium heat until thick and bubbly. Remove from heat and add balance of ingredients. Stir gently to combine and spoon into bottom crust. Moisten edge of crust and add top crust. Cut slits to allow steam to escape. Bake for 45 to 50 minutes or until crust is brown and filling begins to bubble. If necessary, cover the edge of crust during the last 15 to 20 minutes to prevent overbrowning.

* Per serving · 4 servings · Values may vary.

No additional tips available.