I don’t know about you but I love pie and cakes and pastries and cobblers and, and, pies! Especially cherry…..mmmmm! When I first made this recipe last summer, I have never made a pie before in my life and I had a hankering to make some pie. So I found this recipe while searching for something easy. Unfortunately it didn’t come with a crust recipe as well and I found one that was simple and easy. I will add that recipe as well. Store bought crust is also an option, just follow the directions on the package and you should be fine. Let’s get down to yummy pie goodness!
What you need:
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 3 tablespoons granulated white sugar
- 1/4 cup vegetable shortening, cold
- 12 tablespoons butter, cold and cubed
- 1/4 cup to 1/2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
(S/N: If you are using a pre-made crust, follow prep directions carefully. Some manufacturers require you to pre-bake to harden the crust before filling.)
The Pie Filling
What you need:
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
(S/N: At this point, if you have made the dough from scratch, the crust is already prepared.)
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
When this bad boy is cooled, DIG IN! This pie doesn’t last long when I make it and I usually make two. It is worth the effort of pitting cherries and seeing the happy smiles on my family’s faces. I hope that this becomes a family favorite as well.