Taste That Famous
Cherry Pie
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The Recipe
8 inch
Crust:
1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water. Mix with your hands. When
blended, roll into ball and refrigerate overnight. To roll out: flour both
rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and
1/2 for lattice.
Filling: 3 c. cherries
(pitted, sour frozen); 1 c. water; 1c. Baker's sugar; 4 T. cornstarch; 1/8 t.
salt
Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness,
more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c.
juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip.
Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch
mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy).
Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over
cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum
from forming on top). Pour mix in pie shell. Top completed pie with lattice
crust.
Bake @ 425
degrees for 35-40 min.