Cherry Pie

Photo by Mark Thomas Studio.

Filling
¾ to 1 ¼ cupsSugar, depending on cherries and personal preference
⅓ cupFlour
8 cupsC.J. Olson's Cherries, Bing, Royal Ann or Tartarian (about 3.5 pounds), pitted
¼ teaspoonAlmond extract
2 TablespoonsButter
Pie crust
2 cupsFlour
1 teaspoonSalt
⅓ cup plus 1 TablespoonButter
⅓ cup plus 1 TablespoonShortening
4-5 TablespoonsCold water

 

Directions for filling:
In a large mixing bowl, stir together sugar and flour. Mix well with cherries.

Directions for crust:
Place flour and salt into a medium mixing bowl or into a food processor. Cut in shortening and butter and work with a pastry cutter until mixture is like coarse corn meal. If using a food processor, use the S blade.

Sprinkle in cold water, 2 Tablespoons at a time, mixing until all flour is moistened and forms a ball. Do not overwork the dough. Divide into two balls. Cover with a dishtowel. Chill just until it firms up, then remove.

To assemble the pie:
Roll pastry out on a board lightly sprinkled with flour and sugar. Place bottom crust in 9 pie plate. Add cherry mixture.

Sprinkle with almond extract and dot with butter. Cover pie with top crust, crimping edges, and adding slits to allow for steam to escape.

Cut a piece of aluminum foil about 3 inches wide and cover the edge of the pie to prevent excessive browning. Remove foil during the last 15 minutes of baking.

Bake 35 to 45 minutes or until crust is brown and juices are bubbly.

Makes a 9" two-crust pie.


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