Cherry pie is an all-American desserts that seems like it should be relegated to the past. The ones I've had have been gummy and no where near tasting of real cherries.
My pal Amanda introduced me to Oregon Fruit Products cherries a few years back and they changed my whole perception of cherry pie. It is so simple to make and tastes like Summer!
1 c. sugar
3 T. corn starch
3 cans cherries, juice reserved from one can
1 T. butter
Preheat oven to 400 degrees.
In a small saucepan whisk together the sugar and corn starch until well blended. Open the cherries (I used one can each of Dark Sweet, Red Tart and Royal Anne) and drain; reserving the juice from one can. Add the juice to the sugar mixture and cook on medium heat until thickened. Fold in the cherries and then poor into the prepared crust. Dot top with butter then place top crust on. Bake for 35-45 minutes or until the filling starts bubbling.
Let the pie cool several hours so the filling will thicken. Slice and serve!