Sour Cherry Cobbler

Circle B Kitchen

4 cups of frozen pitted sour cherries, thawed and drained

3 T cornstarch

¼ tsp salt

1 cup sugar

1 9 or 10-inch pie crust, homemade or frozen

Place the frozen cherries in a colander set in a bowl. Let the cherries thaw, collecting their juices. You will need about 1 ½ cups of juice.

Pour the juice from the cherries into a small saucepan along with the cornstarch, salt and sugar. Bring to a boil, reduce the heat and simmer for a couple of minutes or until the mixture begins to thicken. Let cool. It will continue to thicken as it cools.

Preheat the oven to 375 degrees.

Butter a 1 ½ to 2-quart baking dish. Mix the thickened cherry sauce with the cherries and pour into the prepared baking dish. Top with your crust. Cut a few slits in the top to allow steam to escape and sprinkle with sugar. Bake for about 30 minutes, or until the crust is browned and the juices begin to bubble through the slits.

Serve warm or at room temperature with homemade vanilla bean ice cream.