Cathrine Brown's Cherry Pie

Makes 8
Prep 15 m
Cook 5 m
Bake 45 m



  1. 1 of 4 Heat oven to 425 degrees F. Drain cherries, reserving 1 cup juice.
  2. 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. 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. 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.
Nutrition Information for Cathrine Brown's Cherry Pie
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.