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Cherry Pie Recipe

| 10/30/2012 4:59:48 PM

A favorite of cowboys on cattle drives, this classic cherry pie was often cooked in a cast-iron skillet over a campfire. The “cookie” (chuck wagon cook) substituted honey for sugar when the chuck box ran out, and the recipe has remained that way since. Gather 'round the 'hands and serve this pie with heaping scoops of vanilla ice cream. Watch them dig in with gusto.


Pastry for a double-crust pie
Boy With Cherry PieEgg white, melted butter or flour (optional)
4 tablespoons cornstarch
1/4 cup cherry juice
1 1/4 cups honey
3 cups red sour cherries, pitted
1 tablespoon butter


On a floured surface, roll one portion of the dough to about 3 inches larger than your pie plate. Fold the dough in half and gently unfold into the pie plate. Press the dough gently to fit the pie plate. Using a knife, trim the edges, leaving a 3/4-inch overhang. Do not prick the bottom crust. To prevent a soggy crust, brush it with an egg white or melted butter, or sprinkle lightly with flour, if using.

Roll the second portion of the dough to a diameter of about 13 inches and cut the dough into 18 1/2-inch-wide strips. Leave the strips on the cutting board until you’re ready for the top crust. 

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