Ingredients55 m servings 298 cals
- Preheat oven to 375 degrees F (190 degrees C).
- Combine sugar and cornstarch. In a medium bowl, combine cherries and water. Toss with sugar mixture. Pour filling into pastry-lined deep dish pie pan. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top.
- Bake in preheated oven for 40 minutes, until crust is golden brown.
Per Serving: 298 calories; 13.3 g fat; 44.3 g carbohydrates; 2 g protein; 15 mg cholesterol; 164 mg sodium. Full nutrition
ReviewsRead all reviews 10
I gave this 1 star because my husband liked it. He is the cherry lover not me. I keep thinking I did something wrong because when the pie cooled it looked like cherry SOUP! I had to drain off...
Someone is joking with this recipe adding a cup of water! The juice from the canned cherries is all you need BUT you do need flour or corn starch to thicken the liquid otherwise you'll have a s...
I thought to give this a try because it looked easy. I didn't add a full cup of water sinse the other reviewer had trouble with it. I found that like them, It was still a lot of liquid. I ended ...
This recipe is obviously missing some ingredients. You don't need the water and you need corn starch to thicken it. If you're using canned cherries, you don't even need the liquid from the can.
We even tried to resurrect it by adding cornstarch and gelatin and decreasing the amount of water... It was a flop.
Too wet. Boring flavor. Needs thickener. The recipe resembles a home-ec assignment.
I added no water and even drained the cherries just a bit. I used an oil crust and it wasn't bad. A simple cherry pie with no pizzazz.