Title: Twin Peaks Cherry Pie
Categories: Pie
Yield: 4 Servings

		Drain two 16-oz cans pitted
		Sour cherries, reserving 1/2
	c	Juice. Combine 1

cup sugar, 3 Tbsp cornstarch, 1/8 tsp cinnamon, and a pinch salt in medium saucepan. Stir in reserved cherry juice and 1 Tbsp lemon juice. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat;

stir in cherries and 1/4 tsp vanilla extract. Cool completely.

Preheat oven to 425. Prepare your favorite pastry for a double-crust pie or use 1 pkg (15 oz) refrigerated pie crusts. Roll half the pastry on lightly floured surface into a 12-inch circle; line 9-inch pie plate with pastry. Spoon in filling. Roll remaining pastry into an 11-inch circle; cut vents with small, sharp knife. Place pastry over filling; trim edges, leafing a 1- inch overhang. Pinch edges together. Fold overhang up over edge and flute.

Bake 15 minutes. Reduce heat to 375; bake 30 minutes more, until crust is golden and filling is bubbly. Cool on wire rack. Serve warm or at room temperature.

Makes 8 servings.

Source: Ladies' Home Journal, October, 1990

From: Danial Mannen Date: 11-16-96 (14:15) The Computer Workshop (109) Recipes

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