‘Can she bake a cherry pie Billy Boy, BillyBoy?’ Yes she can with this easy and simply superb cherry pierecipe!
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Cherry Pie
Pie Crust:2 2/3 cup all-purpose flour1 cup vegetable shortening*1 teaspoon kosher or sea salt6 tablespoons ice-cold water**Cherry Filling:1 1/3 cup granulated sugar1/2 cup all-purpose flour3 (16-ounce) cans red tart cherries, drained1/4 teaspoon almond extract3 drops red food coloring (optional -I prefer not to use it, the pie in the photo was made withoutfood coloring.)2 tablespoons butterSugar for sprinkling (optional)
To Prepare Pie Crust: Mix flour and saltin mixing bowl. Cut shortening intothe flour with a pastry cutter, until mixture resembles tinysplit peas. Add the ice water and mixin using a fork. Gather the dough intoa ball. Divide dough into two ballsand flatten each into 4-inch-wide disk.
For Bottom Crust: Roll one dough diskon a lightly floured surface into about a 12-inch circle andplace into an ungreased 9-inch deep-dish*** pie plate.
Gently press dough into pie plate, leavingthe portion that overhangs edge of pie pan in place. Refrigeratewhile preparing cherry filling.
Preheat oven to 425°F (220°C).
Prepare Cherry Filling: Combine sugarand flour in large mixing bowl. Stir in drained cherries, extractand food coloring (if using). Pour into the prepared pie crustand dot with the butter.
For a Lattice Top Crust: Roll out remainingdough disk, cut into strips about 1/2-inch wide. (Use a pastrywheel for decorative strips.) Place 5 to 7 strips across thefilling. Weave a cross-strip through center by first foldingback every other strip going the other way. Continue weavinguntil lattice is complete, folding back alternate strips eachtime cross-strip is added. (Or, to save time, do not weave strips.Simply lay second half of strips across first strips.) Trim theends of strips (or strips can be twisted as they are placed onpie, if desired.) Fold the edge of lower crust over ends of strips,building up a high edge. Seal and flute. For a nice sparkle effect,sprinkle with sugar, if desired.
For a Solid Top Crust: Roll out remainingdough disk and place over filling; seal and flute the edges.Make several slits in top crust to vent the steam. For a nicesparkle effect, sprinkle with sugar, if desired.
Place the pie on a foil-covered largebaking sheet with sides to catch any possible spill-overs.
Bake on center rack in oven for 35 to40 minutes or until crust is nicely golden brown and juice isbubbly through lattice or slits in crust.
Transfer pie to wire rack and cool toroom temperature before serving.
Makes 8 servings.
*For best results, always use a premiumbrand of shortening such as Crisco.
**During winter months, flour can become”drier”, you may need to add more water, about 1 teaspoonor so, but not much more.
***Do not use a regular 9-inch pie plate/tinas the filling will overflow as it bakes.
Nutritional Information Per Serving (1/8of recipe): 594.1 calories; 43% calories from fat; 29.1g totalfat; 7.6mg cholesterol; 263.1mg sodium; 144.2mg potassium; 79.2gcarbohydrates; 2.3g fiber; 40.3g sugar; 76.9g net carbs; 5.9gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
If the Cherry Pie recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog