Monday, November 1, 2010

Cherry Pie


Pie Crust:
  • 2 2/3 cup all-purpose flour
  • 1 cup vegetable shortening
  • 1 teaspoon kosher or coarse salt
  • 6 tablespoons ice water
Cherry Filling:

  • 1 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 3 (16-ounce) cans red tart cherries, drained
  • 1/4 teaspoon almond extract
  • 3 drops red food coloring (optional)
  • 2 tablespoons butter
  • 1 teaspoon sugar for sprinkling (optional)
How to prepare Cherry Pie:

1. For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork. Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk.

2. Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate.

3. Gently press dough into pie plate, leaving the portion that overhangs edge of pie pan in place. Refrigerate while preparing cherry filling.

4. Preheat oven to 425°F (220°C).

5. For Cherry Filling: Combine sugar and flour in large mixing bowl. Stir in drained cherries, extract and food coloring (if using). Pour into the prepared pie crust and dot with the butter.

6. Roll out remaining dough disk and place over filling; seal and flute the edges. make several slits in top crust to vent the steam. Sprinkle with the 1 teaspoon sugar, if desired.

7. Bake on center rack in oven for 35 to 40 minutes or until crust is nicely golden brown and juice is bubbly through slits in crust.

8. Transfer pie to wire rack and cool to room temperature before serving. 
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