2 pk Frozen dark sweet cherries;
-thawed (12 ounces
; each)
1/2 c Sugar
1/3 c All-purpose flour
3 tb Butter; melted
1 ts Vanilla extract
1 pk Folded refrigerated pie
-crust; (15 ounces)
Preheat the oven to 375 degrees F. In a large bowl, combine all the
ingredients except the pie crust; mix well. Unfold one pie crust and place
in a 9-inch pie plate, pressing the crust firmly into the plate. Spoon the
cherry mixture into the crust. Place the remaining pie crust on a work
surface and, using a 1-inch round cookie cutter, cut fifteen circles from
the center, forming “polka dots,” leaving a 1-inch border around the edge
(see Note). Place the crust over the cherry mixture. Pinch together and
trim the edges to seal, then flute, if desired. Bake for 35 to 40 minutes,
or until the crust is golden and the filling is bubbly. Let cool before
serving.
NOTE: Instead of using a cookie cutter, you can use the plastic cap of a
soda bottle to cut out the polka dots – it’s the right size and it works
great. Serve with vanilla ice cream and they’ll beg for seconds!
Yields
1 servings