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Best Cherry Pie
March 05, 2011

My mother requested "old fashioned cherry pie" for her birthday and this pie was terrific! I followed the advice of others and used corn starch instead of flour, ditched the food coloring, used 2 14 oz. cans of cherries, added cinnamon and nutmeg, and since I could only find tart, not sour cherries, I decreased the sugar to 3/4 cup. I used Pillsbury pie crusts and cut the top crust with a pizza cutter, then latticed it, brushed with egg white, and baked at 425 for 15 minutes, then 325 for the rest of the time. It was gone before the day was out.

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