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Ingredients
- 1 x two-crust pastry for 10-inch pie plate
- 1 quart sour cherries, pitted, with their juice
- 1 c. sugar
- 1/8 tsp salt
- 3 Tbsp. cornstarch
- 1 Tbsp. butter
Directions
- Bring all ingredients to a boil and simmer till juice is thickened.
- Line pie plate with pastry; pour in filling and dot with butter. Cover with top crust. Cut steam vents. Bake in preheated 400-degree oven for 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 796g | |
| Calories 1246 | |
| Calories from Fat 115 | 9% |
| Total Fat 13.2g | 16% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 391mg | 16% |
| Potassium 974mg | 28% |
| Total Carbs 289.84g | 77% |
| Dietary Fiber 9.1g | 30% |
| Sugars 247.2g | 165% |
| Protein 5.76g | 9% |
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