Cherry Pie
Pastry for a 9" two-crust pie
2 cups flour
1 teaspoon salt
1/3 cup plus 1 tablespoon butter
1/3 cup plus 1 tablespoon shortening
4-5 tablespoons cold water

Preparation- Pastry
Preheat oven to 425 degrees. Place flour and salt into a medium mixing bowl or into the food processor. Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal. If using a food processor use the "S" blade.
Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms
a ball. Slightly chill until ready to roll out the pie crust.

Pie Filling
3/4 to 1-1/4 cups sugar, depending on sweetness of cherries and personal
1/3 cup flour
8 cups pitted cherries (about 1.5kg.)
1/4 teaspoon almond extract
2 tablepsoons butter

Preparation- Pie Filling
In a large mixing bowl, stir together sugar and flour. Mix well with cherries. Roll pastry out
on a cutting board that is dusted with flour and sugar. Place bottom crust in 9'' pie plate.
Add cherry mixture. Sprinkle with almond extract and dot with butter. Moisten the outer
edge of bottom crust with cold water, so that the top crust will adhere. Cover pie with top
crust, crimping edges and adding slits to allow forsteam to escape. Sprinkle sugar lightly
on top of crust before baking. Cut a piece of aluminum foil about 3" wide and cover the
edge of the pie to prevent excessive browning. (Remove foil during last 15 minutes of
baking.) Bake at 35-45 minutes or until crust is brown and juices are bubbly. Allow to cool
until it is lukewarm before serving.

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