No culinary wonders here today folks. Just plain ole’ American Cherry Pie. But…. it’s one of my favorite desserts, so I wanted to share.
Piecrust for one 10 inch pie:
- 1 cup shortening
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- one 30 oz can of cherry pie filling
- 2 tablespoons butter
Yield: 1 pie
NOTE: I doubled the above recipe to make 2 pies, one for us and one to share with a friend.
Preheat oven to 425 degrees. In a medium mixing bowl add flour,
Cut shortening into flour and salt with a pastry blender or fork until it’s reduced to pea-size pieces.
Add water a couple tablespoons at a time until just moistened and dough clumps together and follows fork around the bowl. Don’t overmix.
Form dough into a ball and cut into uneven halves, the large half for the bottom crust, and the small half for the top crust. (Because I doubled the above recipe, I cut the dough into fourths).
Form larger crust half into a ball, and then flatten out onto a sheet of wax paper on your work surface.
Cover with another sheet of wax paper and using a rolling pin, roll out the crust by rolling the pin from the center of the dough towards you, turning the dough a quarter turn and repeating until it measures about 12 inches in diameter. Remove top sheet of wax paper
and pick up bottom sheet of wax paper and carefully turn over into pie pan. Gingerly remove wax paper and ease crust down into pan.
Repeat process for top crust, but don’t remove from wax paper just yet. Pour cherry pie filling into bottom crust and dot with a few pats of butter.
Turn top crust over onto top of pie. Press edges of top and bottom crusts gently together, then roll under to form a piecrust edge. Crimp by pressing down with the tines of a fork, or make a fluted edge using your fingers.
Using a fork dipped in water, poke some holes in the top crust for ventilation and sprinkle with a little sugar.
Bake in oven for about 30 – 40 minutes, or until piecrust is golden brown. Allow to cool on rack before serving.