Cherry Pie
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  1. Pie Crust - Pastry for 9 - inch two crust pie
  2. 2/3 cup plus 2 Tablespoons shortening
  3. 2 cups flour
  4. 1 teaspoon salt
  5. 4-5 Tablespoons ice cold water
  6. Pie Filling
  7. 1 1/3 cups sugar
  8. 1/3 cup flour
  9. 3 1/2 cups fresh cherries (or frozen)
  10. 1/4 teaspoon almond extract
  1. 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.
  2. 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.
  3. For baked pie shell: Prick the bottom and side thoroughly with fork. Bake at 450 degrees until light brown, 8-10 minutes; cool.
  4. Filling Filling
  5. Heat oven to 425 degrees.
  6. Mix sugar and flour.
  7. Stir in cherries.
  8. Pour into pastry-lined pie plate; sprinkle with almond extract.
  9. Cover with top crust, cut slits seal and flute.
  10. Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes.
Commonground Nebraska


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