#3114 - Sweet and Sour Cherry Pie

(by Shirley McNevich)

2 pie unbaked crust doughs
2 cups fresh sweet cherries (washed and pitted)
4 cups fresh sour cherries (washed and pitted)
1/2 cup white sugar + extra for sprinkling
1/2 cup flour

Spray a pie plate with Pam, insert one of the pie doughs and spray the inside of the dough with Pam. In a bowl add all of the cherries, flour and white sugar--toss until all cherries are coated. Spread all of the coated cherries in the pie dough. Lightly spray the outside edges of the pie dough with Pam, place the second pie dough on top of the pie and crimp the edges of the two pie doughs together. Use a very sharp knife to cut a nickel sized hole into the top of the second pie dough, then poke some slit holes over the top of the pie. Lightly spray the top of the pie with Pam and sprinkle some extra white sugar all over the top. Place the pie on a cookie sheet (to catch drips), cover just the edges of the pie with foil and bake at 425 degrees for 30 minutes. After 30 minutes, remove the foil from the edges and bake 15 minutes longer or until top crust is golden brown and cherries are bubbling. Cool completely. Once pie is cooled, wait a few hours before cutting to give the cherries some time to gel.

#3014 - Oatmeal Sour Cherry Crisp

(by Shirley McNevich)

1 qt. sour sour red cherries (washed, sliced in half, pitted and drained)
4 TBSP white sugar + 6 TBSP white sugar + 6 TBSP white sugar
3 tsp. cornstarch
1 cup water
2 tsp. lemon juice
2 cups uncooked Quaker quick oats
1/2 tsp. salt
5 TBSP butter (softened)

Spread the cherry pieces all over the bottom of a greased 9 x 13 baking dish. Sprinkle 4 TBSP white sugar evenly over the cherries. In a saucepan add 6 TBSP white sugar and cornstarch--stir to mix. Slowly add the water to the cornstarch mixture while stirring. Turn heat to low heat--cook/stir cornstarch until mixture until it thickens. Once mixture is thick, remove from heat and add lemon juice--stir to mix. Pour the cornstarch mixture evenly over the cherries. In a bowl add the oats, salt and 6 TBSP white sugar--stir to mix. Add the 5 TBSP butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the top of the cherries. Bake at 350 degrees for 35-40 minutes. Cool completely OR serve warm.

#2661 - Sour Cherry Crisp

(by Shirley McNevich)

4 cups sour cherries (pitted--measure after pitting)
1 1/2 cups white sugar
4 TBSP flour + 1 1/2 cups flour
1 cup Quaker quick oats
1 cup Domino's dark brown sugar (packed)
1/2 cup butter
1/2 cup Crisco shortening

In a bowl add pitted cherries, white sugar and 4 TBSP flour--stir carefully to mix. Spread the cherry mixture into the bottom of a greased 9 x 13 cake pan. In a separate bowl add 1 1/2 cups flour, quick oats, brown sugar and butter--mix with a pastry blender to make crumbs. Sprinkle all of the crumb mixture evenly over the cherry mixture. Bake at 375 degrees for 35-45 minutes--topping should be browned.

#576 - Fresh Cherry Pie

(by Shirley McNevich)

2 ready-made or homemade 9" pie crusts
4 cups pitted fresh sour cherries
1 1/2 cups white sugar
1/4 cup quick cook tapioca pudding mix
1/4 tsp. salt
1 tsp. vanilla
2 TBSP butter OR Parkay margarine
butter for dotting
1 egg white (lightly beaten)
2 tsp. white sugar

Preheat oven to 450 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add pitted cherries, white sugar, tapioca mix, salt and vanilla--stir well and let it stand for 10 minutes. Pour cherry mixture into the pie crust and dot with 2 TBSP butter or Parkay margarine. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 450 degrees for 10 minutes--reduce heat to 350 degrees and bake for another 30-40 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.