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Cherry Pie
July 3, 2018
Cherry Pie
2018-07-03 17:05:02
Ingredients
- Pie Crust - Pastry for 9 - inch two crust pie
- 2/3 cup plus 2 Tablespoons shortening
- 2 cups flour
- 1 teaspoon salt
- 4-5 Tablespoons ice cold water
- Pie Filling
- 1 1/3 cups sugar
- 1/3 cup flour
- 3 1/2 cups fresh cherries (or frozen)
- 1/4 teaspoon almond extract
Instructions
- Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
- Gather pastry into two balls; shape into flattened rounds on lightly floured board. Roll pastry 2 inches larger than inverted pie plate, with rolling pin.
- For baked pie shell: Prick the bottom and side thoroughly with fork. Bake at 450 degrees until light brown, 8-10 minutes; cool.
- Filling Filling
- Heat oven to 425 degrees.
- Mix sugar and flour.
- Stir in cherries.
- Pour into pastry-lined pie plate; sprinkle with almond extract.
- Cover with top crust, cut slits seal and flute.
- Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes.
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