GLAZED CHERRY PIE
Pastry for 9" pie
2/3 cups nuts (I used walnuts)
4 cups sour red cherries or 2 Nol 2 cans (NOT pie filling - just the cherries)
1 cup sugar
1/8 teaspoon salt
4 tablespoons flour
1 tablespoon lemon juice, fresh, frozen or canned
2 tablespoons butter or margarine (I only use butter - please don't ruin a good pie with margarine)
3/4 cup red currant jelly
dash of cloves
dash of cinnamon
- Start your oven at 450F or hot. Line piepan with pastry and sprinkle a layer of finely chopped nuts over the bottom pastry. Besides tasting good, the nuts prevent sogginess.
- Now mix the pitted cherries or the drained, canned cherries with the sugar, salt, flour, lemon juice, and spoon into the unbaked crust. Dot with butter or margarine and bake 10 minutes. Then reduce oven heat to 350F or moderate and continue baking 30 minutes longer.
- When pie is cool, sparkle it up with this GLAZE: Melt currant jelly in a saucepan, add cloves and cinnamon, then spoon over the cherries.