Cherry Pie Iii
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Shortening (chilled)1 cup
Water (cold)1 pinch
Salt2 cups
Sour Cherry (pitted)1.25 cups
White Sugar10 tsps
Cornstarch1 tbsp
Butter1 tsp
Almond ExtractDirections:
1
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized
2
Mix in cold water by hand just until the dough holds together
3
Divide the dough in half and form it into two disks
4
Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour
5
Roll out one disk of dough into a 11-inch circle
6
Line a 9-inch pie pan with pastry
7
Refrigerate until needed
8
Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate
9
Preheat the oven to 375 degrees F (190 degrees C)
10
Place a baking tray in the oven to preheat
11
Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan
12
Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices
13
Bring to a boil over medium heat, stirring constantly
14
Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent
15
Remove pan from heat, and stir in butter and almond extract
16
Allow the filling to cool to lukewarm
17
Pour the filling into the pie shell
18
Cover with top crust, crimp the edges to seal, and cut vents for steam
19
Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown
20
Allow to cool for several hours before slicing