I have been making this sweet cherry pie for many years and we always look forward to cherry season to enjoy this unique treat!
After the baked crust has cooled and the glaze mixture has chilled you place a small amount in the bottom so that the cherries don't weep through the crust, making it soggy.
One crust pie recipe:
1 cup flour
1/2 teaspoon salt
1/3 cup shortening, plus 1 tablespoon
2 - 3 tablespoons cold water
Mix together the flour and salt, add the shortening and with a pastry blender cut in the shortening until pea sized particles form. Sprinkle in the water, 1 tablespoon at a time, tossing with a fork after each addition. Continue adding the water one tablespoon at a time until all the flour is moistened. Gather the dough together with hands and firmly press into a ball. Roll out on floured surface to size desired. Place dough in pie dish/pan and bake for 8 - 10 minutes at 475 degrees. Cool on wire rack.
Black Sweet Cherry Pie:
1 1/2 quarts black sweet cherries, pitted and place in strainer, reserving juice
1 cup sugar
3 tablespoons cornstarch
1 cup liquid (juice from pitted cherries & water to equal one cup)
3 tablespoons corn syrup
3 tablespoons black cherry gelatin
Stir together sugar & cornstarch, set aside. Combine 1 cup liquid and corn syrup. Stir corn syrup mixture slowly into cornstarch mixture in a saucepan. Cook until thick and bubbly, and then cook an additional 3 minutes.
Remove from heat and stir in the gelatin mixing well. Cool (I place in the fridge for awhile).
Spread a small amount of glaze on the bottom of the baked pie shell. Pile the cherries on top and pour remaining glaze over cherries. Refrigerate until firm.
Serve with fluffs of sweetened, whipped cream...sprinkle with a few toasted almonds if desired or garnish with fresh mint and nasturtiums.
Other fruits can be used, making certain to use the same color of gelatin as your fruit.