Cherry Pie
This was one my favorite recipes to make with my mother when
I was a child. Still love it to this day.
Ingredients
Recipe makes 1 9-inch pie
2 cups all-purpose
flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white
sugar
10 teaspoons
cornstarch
1 tablespoon butter
1/4 teaspoon almond
extract
Directions
Using your mixer, blend in shortening with flour and salt in
a large bowl until flour turns into little crumbs. Then begin adding the cold water
to the dough slowly until the dough forms a ball. Remove dough from bowl and
divide in half. Mix in cold water by
hand just until the dough holds together. Divide the dough in half, set one
aside. Roll out one side into a circle
that will cover your pie pan. Don't be afraid to use flour on your board when
rolling out dough, this prevents sticking. Also helps to rotate the dough to
ensure a round circle. Line the pie pan with pastry and refrigerate until
you're ready to assemble pie. Roll out
other portion of dough into a square, cut into strips that will make a basket
weave design on your pie. You will need a minimum of 5 per direction.
Preheat the oven to 375 degrees F
While the oven is heating up, grab out a medium sauce pan,
preferably non-stick. Place cherries, sugar, and cornstarch in pan over low heat
for about 8-10 minutes. The heat and sugar will draw out the juices from the
cherries as you stir the mixture. Be sure not to turn your back on the pan.
Once the juices are covering the bottom of the pan, increase the heat to about
medium and bring to a boil. Stir constantly.
Once it comes to a full boil, reduce heat back down to low and simmer
for a minute or two, or until juices begin to thicken. Remove from heat, stir in butter and almond
extract and mix thoroughly. Set aside to cool slightly before placing into pie
pan. Once mixture is about lukewarm,
begin pouring the mixture into the pie shell.
Cover top with strips of dough, crimp the edges to seal it and bake for
45 minutes, or golden brown. Be sure to allow cooling before serving.
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