Dip Recipes: County Fair Cherry Pie

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This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia

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[X] County Fair Cherry Pie Recipe Prep: 20 min. + standing Bake: 55 min. + cooling Yield: 6-8 Servings 20 55 75 Ingredients 1-1/4 cups sugar2 tablespoons cornstarchDash salt4 cups pitted dark sweet cherriesPastry for double-crust pie (9 inches)Star cookie cutters (1/2 inch and 2 inches)Confectioners' sugar Directions In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand for 30 minutes. Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie. To make pie: Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning. Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners; sugar. Yield: 3 cups filling for one pie.

Originally published as Country Fair Cherry Pie in Country Woman July/August 1997, p12

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County Fair Cherry Pie

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(1-2) of 2 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 26, 2013 by qwm

Question: How do you end up with only 3 cups of filling when you start with 4 cups of cherries and add other ingredients? Maybe I'm missing something. Sounds good, though.

Reviewed on Aug. 05, 2012 by Mrs. Cowan

I'm not sure why this is called sour cherry pie when it calls for sweet cherries, but it is deliciously different than the usual tart cherry pies! I was looking for a recipe that called for actual cherries instead of canned pie filling - which is mostly filling any more, with very few cherries. I can't stand a wimpy pie! I did have to use extra corn starch, though. The two tablespoons didn't thicken it at all. I had to strain out the cherries and vigorously stir in 4 more tablespoons of corn starch over heat to get it to thicken properly - then stirred the cherries back in. Ripe cherries are juicy! My mom, who doesn't care for tart cherry pies, loved this one. She said to give the lady in Virginia a gold star!

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