'Can she bake a cherry pie Billy Boy, Billy Boy?' Yes she can with this easy and simply superb cherry pie recipe!

Cherry Pie

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

 

1 teaspoon sugar for sprinkling (optional)

1. For 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. Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or 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. For 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. Roll out remaining dough disk and place over filling; seal and flute the edges. Make several slits in top crust to vent the steam. Sprinkle with the 1 teaspoon sugar, if desired.
7. Bake on center rack in oven for 35 to 40 minutes or until crust is nicely golden brown and juice is bubbly through slits in crust.
8. 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.

***Or use 6 cups fresh red tart cherries, pitted, or 6 cups frozen, unsweetened pitted red tart cherries, thawed.

Cook's Note: A lattice-style top crust is very pretty on a cherry pie. Cut rolled pastry dough into 1/2 to 3/4-inch wide strips and weave them on top of the pie.

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.

Copyright Hope Pryor, please see Terms of Use. Photograph courtesy of courtesy of Cherry Marketing Institute.