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Deep-Dish Cherry Pie with Shortcake Crust

Ingredients

  • 1 can (1 lb.) pitted red sour cherries
  • 3/4 cup + 2 Tbsp sugar
  • 2 Tbsp flour
  • Dash of salt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp butter
  • 1 cup Bisquick
  • 1/4 cup milk
  1. Drain cherries and reserve juice
  2. Combine 3/4 c. sugar with flour and salt. Gradually stir in cherry juice. Cook over low heat until thickened, stirring constantly. Cool slightly. Stir in lemon juice, butter, and cherries pour into 1 qt. casserole
  3. Combine biscuit mix and 2 Tbsp sugar; add milk and beat well
  4. Spoon batter over cherries
  5. Bake in preheated oven (400) for 20 to 25 minutes, or until brown

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