'Can she bake a cherry pie Billy Boy, Billy
Boy?' Yes she can with this easy and simply superb cherry pie
recipe!
Another delicious recipe from our Family-Favorite
Recipes Collection.
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 -
I prefer not to use it, the pie in the photo was made without
food coloring.)
- 2 tablespoons butter
-
- Sugar for sprinkling (optional)
- 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.
- 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.
- Gently press dough into pie plate, leaving
the portion that overhangs edge of pie pan in place. Refrigerate
while preparing cherry filling.
- Preheat oven to 425°F (220°C).
- 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.
- 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.
- 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.
- Place the pie on a foil-covered large
baking sheet with sides to catch any possible spill-overs.
- 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.
- 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.
***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.
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.
