This recipe was found in one of Mrs. Rowe’s old handwritten notebooks. You can substitute fresh cherries or, for a special treat, use fresh sour cherries. You may want to adjust how much sugar you use, based on the sweetness of the cherries.
Recipe information
Yield
makes one 9-inch pie
Ingredients
1
3
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Line a 9-inch pie plate with 1 rolled-out crust.
Step 2
Mix the cornstarch with 1/4 cup of the water to form a smooth paste. Put the cherries in a saucepan over medium-high heat, stir in the sugar and the remaining 1/4 cup water, and bring to a boil. Lower the heat to medium, stir in the cornstarch, and cook, stirring constantly, until thick, about 5 minutes.
Step 3
Sprinkle the flour in the bottom of the prepared pie crust, then pour in the cherry filling and spread it out evenly.
Step 4
Bake for 45 minutes, until the crust is golden brown. Cool on a wire rack for about 2 hours before slicing. Serve at room temperature.