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Ingredientes
- 2 c. flour
- 1 tsp salt
- 1/3 c. plus 1 Tbsp. butter
- 1/3 c. plus 1 Tbsp. shortening
- 5 Tbsp. cool water
- 1 c. sugar, depending on sweetness of cherries and personal preference.
- 1/3 c. flour
- 8 c. pitted Olson's Bing, Royal Ann, or possibly Tartarian cherries (about 3-1/2 lbs.)
- 1/4 tsp almond extract
- 2 Tbsp. butter
Direcciones
- Preheat oven to 425 degrees.
- Place flour and salt into a medium mixing bowl or possibly into the food processor.
- Cut in shortening and butter and work with a fork or possibly pastry cutter till mix is like coarse corn meal. If using a food processor, use the "S"
- blade.
- Sprinkle in cool water, 1 Tbsp. at a time, mixing till all flour is moistened and forms a ball. Slightly refrigeratetill ready to roll out the pie crust.
- Filling:o In a large mixing bowl, stir together sugar and flour. Mix well with cherries.
- o Roll pastry out on a cutting board which is dusted with flour and sugar.
- o Place bottom crust in 9'' pie plate. Sprinkle with almond extract and dot with butter.
- o Moisten the outer edge of bottom crust with cool water, so which the top crust will adhere.
- o Add in cherry mix. Sprinkle with almond extract and dot with butter.
- o Cover pie with top crust, crimping edges and adding slits to allow for steam to escape.
- o Cut a piece of aluminum foil about 3" wide and cover the edge of the pie to prevent excessive browning. (Remove foil during last 15 min of baking.)
- Bake at 35-45 min or possibly till crust is brown and juices are bubbly.
- To freeze pies:Freeze pie unwrapped; when frzn, wrap carefully and return to freezer.
- (Pies will keep for four to six months.)
- Bake as directed.
