Cherry Pie



2 (9 inch) unbaked piecrusts


2 cans baking cherries

3/4 cup sugar

4 Tbsp. Cornstarch

1/4 tsp. Nutmeg

4 Tbsp. Butter

2 Tbsp. Lemon juice


Lightly brown piecrust 10 minutes in 350 degree oven, reserving half piecrust for top crust.

Open and drain juice from cherries into a small sauce pan.   Measure 3/4 cup sugar and

Add 4 heaping tablespoons cornstarch to measuring cup with sugar, mix together.  

Cook cherry juice on medium heat and add sugar and cornstarch mixture with a whisk. 

Whisk vigorously and cook until light boil and thickened. 

Add drained cherries, nutmeg and lemon juice.   Pour into baked piecrust. 

Roll out other half of dough;

Fold in half and place on top of pie.  Pinch around the edges and cut slits

In top of dough.  Cut 2 tablespoons butter and dot on top.

Bake at 450 degrees for 10 minutes,

Lower heat to 375 degrees for 10 minutes and continue baking until golden brown.