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Cherry Pie 1

Cherry PieThe answer to the lyrics of an old folk song, "Can she bake a cherry pie Billy Boy, Billy Boy?", is a definite yes with this easy and superb cherry pie recipe.
A Family-Favorites Recipe.

Recipe Ingredients:

Pie Crust:
2 2/3 cup all-purpose flour
1 cup vegetable shortening*
1 teaspoon kosher or sea salt
6 tablespoons ice-cold water**

Cherry Filling:
1 1/3 cup granulated sugar
1/2 cup all-purpose flour
3 (16-ounce) cans red tart cherries, drained
1/4 teaspoon almond extract
3 drops red food coloring*** (optional)
2 tablespoons butter

Coarse or granulated sugar for sprinkling (optional)

Cooking Directions:

  1. To Prepare Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork. Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk.
  2. For Bottom Crust: Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch deep-dish**** pie plate.
  3. Gently press dough into pie plate, leaving the portion that overhangs edge of pie pan in place. Refrigerate while preparing cherry filling.
  4. Preheat oven to 425°F (220°C).
  5. Prepare Cherry Filling: Combine sugar and flour in large mixing bowl. Stir in drained cherries, extract and food coloring (if using). Pour into the prepared pie crust and dot with the butter.
  6. For a Lattice Top Crust: Roll out remaining dough disk, cut into strips about 1/2-inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across the filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (Or, to save time, do not weave strips. Simply lay second half of strips across first strips.) Trim the ends of strips (or strips can be twisted as they are placed on pie, if desired.) Fold the edge of lower crust over ends of strips, building up a high edge. Seal and flute. For a nice sparkle effect, sprinkle with sugar, if desired.
  7. For a Solid Top Crust: Roll out remaining dough disk and place over filling; seal and flute the edges. Make several slits in top crust to vent the steam. For a nice sparkle effect, sprinkle with sugar, if desired.
  8. Place the pie on a foil-covered large baking sheet with sides to catch any possible spill-overs.
  9. Bake on center rack in oven for 35 to 40 minutes or until crust is nicely golden brown and juice is bubbly through lattice or slits in crust.
  10. Transfer pie to wire rack and cool to room temperature before serving.

Makes 8 servings.

*For best results, always use a premium brand of shortening such as Crisco.

**During winter months, flour can become "drier", you may need to add more water, about 1 teaspoon or so, but not much more.

***I prefer not to use the red food coloring, the pie in the photograh was made without food coloring.

****Do not use a regular 9-inch pie plate/tin as the filling will overflow as it bakes.

Nutritional Information Per Serving (1/8 of recipe): 594.1 calories; 43% calories from fat; 29.1g total fat; 7.6mg cholesterol; 263.1mg sodium; 144.2mg potassium; 79.2g carbohydrates; 2.3g fiber; 40.3g sugar; 76.9g net carbs; 5.9g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of CooksRecipes.com. See Terms of Use.