Country Fair Cherry Pie

Sour cherries sweeten up nicely in this simple and easy dessert.


6 to 8 servings (3 cups filling)


1 1/4 cups granulated (white) sugar
2 tablespoons cornstarch
dash salt
4 cups pitted dark sweet cherries
1 (9-inch) pastry for double-crust pie
star cookie cutters (1/2 inch and 2 inches)
confectioners' (powdered) sugar


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-inch headspace. Cool. Cover with lids; refrigerate or freeze.

To make pie: Preheat oven to 375°F (191°C). Line a 9-inch pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry.

Bake 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 to 14 large stars and 16 to 18 small stars; place on an ungreased baking sheet.

Bake for 8 to 10 minutes or until golden brown. Remove to wire cooling rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.

Estimated Time

Preparation Time: 20 minutes
Stand Time: 30 minutes
Total Bake Time: 55 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: unavailable

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