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May 29, 2006
Cherry Pie
CHERRY PIE
2 c. all-purpose flour
1 c. shortening
1/2 c. cold water
1 pinch salt
2 c. pitted sour cherries
1 1/4 c. white sugar
1 tsp. cornstarch
1 T. butter
1/4 tsp. almond extract
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9" pie pan with pastry. Place the cherries, sugar and cornstarch in a medium size non-aluminum sauce pan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust. Bake at 375 degrees for 45 to 55 minutes, or until the crust is golden brown.
Recipe Contributed By Sharon.
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Posted by Willie Crawford at May 29, 2006 03:00 PM
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