Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

3 cups ground cherries
1 cup sugar
1/4 cup water
5 teas pons cornstarch

Stir cornstarch into water until smooth. Add to cherries and sugar. Bring to boil. Cook about 6 minutes stirring all the time until thickened.

Add 1 1/2 tbls. butter while still hot. Pour into unbaked pie shell. Add top crust.

Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and continue to bake for 25 to 30 minutes. Use 8 inch pie plate.


Per Serving (excluding unknown items): 125 Calories; trace Fat (2.5% calories from fat); 1g Protein; 31g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

NOTES: From Freda Martin