Pie Crust Recipe
2 cups all-purpose flour, sifted
1 teaspoon salt
cup butter or
5 -7 tablespoons cold water
Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Bake at 375 degrees until brown.
For the top heart-shaped crust, use a heart-shaped cookie cutter to press out a few hearts and layer them on top of the pie in place of a full crust.
Cherry Filling Recipe
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
Place cherries in saucepan over medium heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Using the pie crust recipe from above, prepare your crust. Divide in half. Roll out one piece large enough to fit into an 8 to 9-inch pie pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place heart-shaped crust pieces on top leaving some space in between for steam to escape. Sprinkle with sugar if desired.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool. Serve with whipped cream or favorite topping.