Since its incorporation in 1955, McDonald's Corporation has not only become the world's largest quick-service restaurant organization, but has literally changed Americans' eating habits--and increasingly the habits of non-Americans as well. On an average day, more than 46 million people eat at one of the company's more than 31,000 restaurants, which are located in 119 countries on six continents. About 9,000 of the restaurants are company owned and operated; the remainder are run either by franchisees or through joint ventures with local businesspeople. In 1954 Ray Kroc, a seller of Multimixer milkshake machines, learned that brothers Richard and Maurice (Dick and Mac) McDonald were using eight of his high-tech Multimixers in their San Bernardino, California, restaurant. His curiosity was piqued, and he went to San Bernardino to take a look at the McDonalds' restaurant.




Cherry Pie

McDonald's Copycat Recipe

Serves 6

3 tablespoons cornstarch
4 cups frozen unsweetened pitted dark sweet cherries, partially thawed and roughly chopped
1 1/2 tablespoons granulated white sugar
1/8 teaspoon cinnamon
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a medium nonstick pot, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add cherries, sugar, and cinnamon, and stir well. Set heat to medium. Stirring frequently, cook until thick and gooey, 12 - 14 minutes.  Transfer to a medium bowl, and let sit until mostly cool, about 45 minutes.

Roll out dough into a large rectangle of even thickness. Cut sheet lengthwise into two even pieces. Cut each piece widthwise into thirds, leaving you with six rectangular pieces of dough. Arrange dough pieces with the shorter sides on the right and left. Evenly distribute cherry mixture among the centers.

One piece of dough at a time, fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the cherry mixture. With a fork, press edges to crimp and seal. Carefully transfer to the baking sheet.  Bake until dough is golden brown, about 12 minutes.

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