*  Exported from  MasterCook  *

                            Classic Cherry Pie

Recipe By     : THE DESSERT SHOW                     
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    premade pastry recipe
                        for a 9 inch double crust pie
                        divided into 2 balls and chilled
   1      Cup           plus 1 tablespoon sugar (divided)
   3      Tablespoons   cornstarch
   1      Pinch         salt
   6      Cups          pitted sour cherries
                        (fresh or 1 1/2 pounds frozen
   2      Tablespoons   fresh lemon juice
   2      Tablespoons   butter -- cut into pieces

                                                            
  Preheat oven to 425 degrees. On a lightly floured         
boardroll out 1 dough ball into an 11 inch circle.          
Fit into a 9 inch oval pan and leave a 1 inch overhang. Mix 
together 1 cup sugar, cornstarch,  cinnamon, and salt. Add  
cherries and lemon juice, toss gently. Spoon into pastry.   
Dot with butter. roll remaining dough ball out on a lightly 
floured board, form into a 9 inch circle. Cut into strips   
and arrange in a lattice pattern on top of the cherries.    
Trim the ends and flute the end of the pastry. Sprinkle     
lattice with remaining 1 tablespoon sugar.                  
   Place the pie on a baking sheet and bake for 20 minutes. 
Reduce the temperature to 375 and bake another 45 minutes   
or until the pie is bubbly in the center. Cover loosely     
with foil if the pie begins to get too brown too soon. It   
should be golden brown. Let it cool at least 1 hour before  
serving.                                                    
                       
                                                            
                                                            


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