Cherry Pie
(from redmed2000’s recipe box)
8 Servings: 1 slice = 390 calories, fat 15g, cholesterol 40mg, sodium 220mg, carbohydrate 63g, fiber 2g, sugars 38g, protein 3g.
Source: Penzey's
Prep time: 30 minutes
Cook time: 60 minutes
Serves 8 people
Ingredients
- unbaked double crust homemade pie shell (cut one crust into strips for lattice top)
- 1 qt. frozen, pitted, tart cherries (plain canned or fresh work as well)
- 1 Cup sugar
- 3 TB. minute tapioca
- 1 tsp. PURE VANILLA EXTRACT
- 1/4 tsp. CINNAMON
- 1 dash GROUND NUTMEG
- 1/4 Cup butter, 1/2 stick, unsalted
- 1 TB. whole milk
- 2 TB. VANILLA SUGAR or regular sugar
- *Pie Crust*
- 1 1/2 sticks butter (3/4 Cup)
- 1 1/2 Cups flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 3 - 5 TB. milk
Directions
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Preheat oven to 350°.
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Combine the cherries, sugar, tapioca, VANILLA, CINNAMON and NUTMEG and mix well. Let sit for at least 20 minutes.
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Prepare the crusts: Line a 9-inch pie plate with the bottom crust. Add the filling. Dot with butter.
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Lay the thin strips of crust across the top, weaving a basket lattice. Tuck the strips under the bottom crust on the edge of the pie plate and crimp.
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Bake at 350° for 30 minutes.
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Brush the top with milk and sprinkle with VANILLA SUGAR or regular sugar.
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Return to the oven and bake until the crust is golden brown, about 30 more minutes.
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Pie crust:
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To prepare the crust, cut the butter into small pieces; it doesn’t have to be cold, but it should not be warm to the point of melting.
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Add the flour, salt and sugar to the butter and beat or mix by hand to combine.
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Switch to a spoon and add the milk a splash at a time, until the dough just holds together.
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vide the dough in two pieces, one using about 2/3 of the dough, the other 1/3.
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Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes, while making your pie filling.
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Sprinkle a wooden board or counter top with flour, place the larger of the dough discs on the board, and sprinkle the top of the dough with flour.
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Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through.
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Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Pick up gently (a spatula run under the dough will help it release if it is sticking to the table).
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Prick the crust all over with a fork.
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Roll out the second crust and cut into 10-12 thin strips for a lattice top. Place 5-6 strips across the pie in the same direction, then weave in the remaining pieces, over and under the strips already on the pie, starting at one end.
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Roll the strips under the edge of the bottom crust, crimp or flute as desired.