Cherry Pie

Ingredients

Filling:

• 2 (10-ounce) packages of frozen cherries
• ¼ cup water
• ¾ cup sugar
• 3 Tablespoons corn starch

Pie Crust:

• ⅔ cup plus 1 Tablespoon chilled vegetable shortening
• 2 cups flour
• 1 teaspoon salt
• 4-6 Tablespoons chilled water

Instructions

1. Preheat oven to 400°.
2. Thaw frozen cherries and drain.
3. Cook cherries and water in a pan for 5 minutes.
4. Mix together sugar and corn starch and stir into cherries. Turn down heat and let simmer until thick.
5. Cool slightly before filling pie shell.
6. In large bowl using two knives, cut shortening into flour and salt until particles are the size of small peas. Sprinkle in chilled water, 1 Tablespoon at a time, tossing with a fork until all flour is moistened and pastry dough almost cleans side of bowl (1-2 teaspoons additional water may be added if necessary).
7. Divide pastry in two. On a lightly floured surface, form pastry into a ball; shape into a flattened round. With a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate.
8. Ease pastry into pie plate, pressing firmly against bottom and sides.
9. Scoop cherry pie filling into crust.
10. Use second half of pastry to make a lattice on top by rolling out and cutting into strips and shaping on pie.
11. (Alternate top: roll out remaining crust and put on top of the pie, cutting slits in the top.)
12. Bake in oven for 35 minutes. Enjoy!

User Rating: