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Best Cherry Pie

Reviewed: Aug. 8, 2013
I always use this recipe for making my cherry pies. There's three sour cherry trees in my front yard and it tastes so good with fresh fruit instead of canned. Now I usually use cornstarch instead of flour and 3/4 cup of sugar. Also, I never had a problem with it not thickening because the first time I made it I had neither flour or cornstarch available, so I threw a little bit of pectin in when simmering on the stovetop, it seems to do the trick and every slice cuts perfectly with nothing falling out. Oh yeah, one more thing, I always brown my crusts a little before adding the filling, it makes sure the bottoms cooked instead of being soggy/uncooked. :3
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