Recipe Cherry Pie Amish Cooking Dessert Recipes

In a 1½-quart saucepan, combine the sugar and arrowroot, gradually adding the water or cherry liquid to make a smooth paste. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and add the lemon juice, cinnamon, and cherries. Pour into the unbaked pie shell and dot with butter, fluting the edges if you are using pastry cutouts. if using strips of dough, or a top, moisten the edges of the pie and place top on. Slit the top crust to allow the steam to escape. If using the strips, place about 1" apart, forming a lattice, then flute the edges. Bake in a preheated 400° F. oven for approx.45 minutes until the juice begins to bubble through slits in crust, or over the edges of the fluting. Serve slightly warm, or at room temperature.

Makes 1 (9") pie

1 c. granulated sugar
3 T. arrowroot or cornstarch
1/2 c. cold water or cherry liquid from canned cherries
1 t. lemon juice
1/2 t. ground cinnamon
2½ c. pitted fresh or canned cherries
1½ T. butter
pastry to line 1(9") pan, plus either a pie top or lattice strips of pie dough to cover top

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