Ingredients
For Pie Crust:
- 3/4 cup cold butter, small diced 1-1/2 sticks
- 1/3 cup cold vegetable shortening, small diced
- 3 cups flour
- 1 Tbls sugar
- 1 tsp salt
- 1/2 cup cold water
For Cherry Filling:
- 4 cups fresh cherries, pitted or 2 cans pitted red tart cherries, drained
- 1-1/3 cups sugar
- 1/3 cup flour
- 1/4 tsp almond extract
- 2 Tbls butter, small diced
Servings: 9 inch Pie
Instructions
For Pie Crust:
- In food processor, pulse together flour, sugar, and salt. Add very cold small diced butter and shortening and pulse until small pea size crumb forms. Pour cold water down the feed tube while pulsing, until dough starts to come together. Divide dough into 2 balls in plastic wrap and press into disks. Refrigerate disks of dough for at least 30 minutes. Roll out dough to a 12 inch circle and transfer to 9 inch pie plate. Trim crust, if needed to fit pan and crimp edges. Place in refrigerator until ready to use.
For Cherry Filling:
- Stir together sugar and flour; mix with cherries and almond extract. Turn filling into prepared pie crust and dot with butter. Roll out second disk of pie dough and cut into strips using a pasty cutter or pizza cutter. Place strips in a lattice pattern over pie filling and trim excess. *Optional-I like to brush pie crust with cream and sprinkle with a little sugar. Place pie pan on cookie sheet and bake at 425 for 35-45 minutes. Cover with foil if needed, to prevent excessive browning.
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