Cherry Pie Shirley Sue (Smith) Syroney Pie Filling: 1 C. Sugar 1 Tbsp. Butter 3 C. drained Cherries ½ C. Cherry Juice ¼ C. Flour ¼ tsp. Salt Unbaked Pie Crust for double crust Pie Crust: 2 C. All Purpose Flour 2 Tbsp. Sugar ½ C. Water 1 C. Crisco 1 tsp. Salt Pie Crust: Mix dry ingredients. Cut in Crisco, add water, mix and roll out. 3 single crusts or a double crust pie. Pie Filling: Combine sugar, flour, juice, butter, and salt. Cook and stir, over medium heat until think, cook 1 minute longer. Then cool. Place cherries in a 9” unbaked pie shell. Pour cooked mixture over the cherries. Top with crust and bake for 10 minutes at 450°, then reduce heat to 350° and bake for 45 minutes longer. Home | Submit Recipe | Contact Us