Ingredients for Crust:
5 Tblsp. butter or margarine, at room temperature
1½ cups flour (or a little more)
½ cup sugar
1 egg
Ingredients for Topping:
1½ - 2 15 oz. jars sour cherries
2 Tblsp. sugar
1 Tblsp. cornstarch
Preheat oven to 350º. Knead these 4 ingredients into a ball (using a little more flour if it doesn’t stick together. Press it on the floor and slightly up the sides of a 9” spring-form pan. Bake at 350º until golden (approximately 20-30 minutes).
Drain cherries and reserve liquid.
After pie-shell cools, spread on cherry topping and cool to room temperature.
Spread cherries on pie shell.
Mix cornstarch with 1 Tblsp. water. Heat 3/4 cup cherry liquid, mixed with cornstarch solution, until it comes to a boil. Allow liquid to cool and then pour it over cherries. Cool to room temperature.
Peach and Strawberry Pie – Make same crust. For topping, use 2 small cans of Elberta peach halves and fresh sweet strawberries. For liquid, use liquid from peaches.