Cathrine Brown's Cherry Pie
- 1 of 4 Heat oven to 425 degrees F. Drain cherries, reserving 1 cup juice.
- 2 of 4 Mix 3/4 cup sugar, cornstarch and cinnamon in saucepan. Stir in cherry juice. Cook over medium heat, stirring constantly, 5 minutes, until smooth and thickened. Remove from heat. Stir in cherries, remaining 1/2 cup sugar, butter and coloring.
- 3 of 4 Unfold 1 crust; fit into 9-inch pie pan. Pour in cherry mixture. Unfold second crust; cover pie, in lattice pattern if desired. Crimp edges.
- 4 of 4 Bake in 425 degrees F oven 45 minutes, until golden brown and bubbly. If pie browns too quickly, cover edges with foil. Cool pie on wire rack.
Servings Per Recipe: 8
Per Serving: 222 mg sodium, 2 g fiber, 0 mg chol., 3 g sat. fat, 14 g Fat, total, 88 g carb., 3 g pro., 481 kcal cal.