TERRE HAUTE —
Cherries are one of my favorite fruits. This recipe, from Mary Hunter, is one I had never made before. I’ve always made a crust for the top of cherry pie, and this has a streusel topping.
If you have your own cherries, or maybe a friend has a tree, make your own cherry pie filling. After pitting them, put into a sauce pan, add sugar or sweetener to taste. Cook until sugar is dissolved. Then add cornstarch to thicken. Or use cans of cherry pie filling. Thanks to Mary and Jim for her recipes.
Cherry Pie
1 recipe your favorite pie crust or store bought
2 12-ounce cans cherry pie filling or sugar free filling
1 tablespoon grated orange peel
3⁄4 cup flour
1⁄2 cup brown sugar (firmly packed)
1⁄2 teaspoon cinnamon
1⁄3 cup margarine
1⁄4 cup sliced almonds
• In a large bowl combine pie filling and orange peel.
• Spoon mixture into pie crust and set aside.
• In another bowl combine rest of the ingredients.
• Cut in margarine until mixtures resembles coarse crumbs.
• Sprinkle crumbs mixture over cherry pie filling, covering completely and evenly to keep the filling from bubbling through.
• Bake at 425 degrees for 20 minutes and filling is hot and top is golden brown.
• Use a 9 inch deep pie plate.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
Valley Life
TRIED ‘N’ TRUE: Cherry pie, with streusel topping instead of top crust
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