Jim Coleman Recipes

Rob's Cherry Pie

For this recipe you will need:

• 1 1/2 cups sugar
• 6 1/2 tablespoon corn starch
• 1/4 teaspoon cinnamon
• Pinch of mace
• 4 cups pitted sour cherries
• 2 1/4 cups dark sweet cherries (if you cannot find these, use all sour cherries and add another ? cup of sugar)
• 1/2 teaspoon grated fresh lime zest
• 1 1/2 tablespoon butter, cut into small pieces
• 1 prepared pie shell (store bought or from scratch)

In a large non-reactive pan, stir together the sugar, corn starch, and mace into the pan over medium heat. Then stir in the cherries, lime zest and butter until well-blended and then set aside.

After filling has rested for 20 minutes, pour into a prepared pie tin with enough dough to make a lattice or pie top. If pie top is chosen, cut four small vents before baking. Bake in a preheated 400 degree oven for approximately 45 minutes, but check after 30 minutes and if browning is too dark then cover with loose foil tent. Let cool for about 4 hours before serving.