For Thanksgiving I wanted to make a dessert and I decided on cherry pie. It would have been nice if I got cherries from the market, but for my first pie I used canned cherries. I found a simple recipe to follow. The result was exactly what I hoped for. The oozing cherries were delightful and the crust was flaky, crisp and buttery. And of course I had to have it with vanilla ice-cream! Enjoy!
First I had to make the pie crust: Two-Crust Pie (10inch)
1 cup shortening 1 teaspoon salt
2 2/3 cups flour 7-8 tablespoons cold water
Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; divide pastry into 2 halves and shape into 2 rounds.
Roll out first round and place in glass pie dish:
Poke holes into crust:
Use second round to make lattice top. Roll out the dough and cut even strips with a pizza cutter.
Cherry Pie Filling
2 16oz. cans cherries
1 tablespoon butter
almond extract
Heat oven to 425 degrees. Pour canned cherries into pie crust. Add almond extract for flavoring and stir. Get a tablespoon of butter and piece off small pieces and place on top of cherry filling.
Lay lattice strips over and under to form top of pie:
Add aluminum foil to edge of pie to prevent over cooking; remove last 15 minutes of cooking.
Bake pie for 35-45 minutes. Enjoy!!! Don't forget the vanilla ice-cream!
