Texas Cherry Pie
My Grandma Holder used to make the best cherry pie on the face of the earth. My momma tried to learn to make it and tried and tried for years, and she finally did it, just as good. I think maybe it's just experience.I haven't tried this myself, mainly because I'm a coward, but I'll try it someday, you bet.
I put the recipe up, just as she wrote it down for me last year. When I actually read what she'd wrote, it didn't make any sense. She must have gotten distracted and failed to finish. This time she told it to me, and I wrote it down, and then read it back to her. This is the real thing, here. I still haven't tried it ... 'cause I'm still a coward.
1 can unsweetened cherries
1 1/2 cups sugar
2 tablespoons flour
1 tablespoon butter or margarine
enough red food coloring to make it look real prettyMix sugar and flour in a sauce pan
add the cherries
bring to a boil
add the butter or margarine and the food coloring
This is enough filling for two store-bought frozen pie crusts. Fill those crusts, then cover with the top crusts. Don't get the deep-dish crusts, get the regular kind. Some brands are better than others, too. I forgot to write down the brand mom likes.
bake at 350-degrees F, until the crusts are nicely golden brown (about 15 to 20 minutes or so she thinks it takes usually).
Cool and serve. You can freeze 'em for later if you'd like to.
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