I hope you all had a wonderful Thanksgiving!
Here is the recipe for a cherry pie, just like the one I made with Miss Patricia on Wednesday.
(2-crust, 9 inch pie)
The first step of making your pie is to make the crust. Before you begin your crust, it is important that everything (ingredients AND tools) is chilled. You want your pie crust dough remain as cold as possible.
Crust:
1. Combine 2 cups of flour with 3/4 tsp. of salt.
2. Add 2/3 cup of Crisco to the dry ingredient mixture. Mix until the Crisco and dry ingredients are thoroughly incorporated (the mixture should look like little peas)
3. One Tbs. at a time, add 5 to 6 Tbs. of ice water to your mixture (don’t actually put the ice into the mixture–the ice is there simply to keep the water really cold when it is in the cup). The dough should be sticky and lumping together.
4. Shape your dough into two disks.Wrap each of them in plastic wrap and refrigerate for at least 30 minutes.
In the mean time, preheat the oven to 400 degrees and work on your…
Filling:
5. Drain 2 cans of red tart cherries over a bowl. Be sure to SAVE the juice. You will need it later.
Miss Patricia recommends using Oregon Brand Pitted Red Tart Cherries.
6. Combine 1 1/2 cups of sugar and 8 tablespoons of cornstarch in a saucepan.
7. Add 3/4 cup of the juice from the cherries to the saucepan.
8. Stirring constantly, cook mixture over medium heat. When it is thick and bubbly, remove from heat.
9. Stir in 1 Tbs. of butter and the cherries into your sugar and corn starch mixture.
Once the dough has been in the refrigerator for 30 minutes…
10. Unwrap one of the dough disks and roll it out with a rolling pin. This will be your bottom pie crust. Place it in your pie pan. Handle the dough as little as possible, or it will become tough.
11. Once the dough is in the pan, poke holes in it using a fork. This will prevent it from bubbling while baking.
12. Bake the crust in your preheated oven for 10 minutes. Baking the bottom crust before adding the filling will prevent it from getting soggy.
13. When the crust is done baking and has cooled, pour in the filling.
14. Roll out the second disk of dough and place it on the top of the pie. Pinch the edges of the top crust to form a seal.
15, Spread a little butter and sprinkle some sugar onto the top crust.
16. Cut slits in the top crust to allow the steam to escape while it is baking.
17. Cover the edges with tin foil to prevent them from over browning.
18. For 15 minutes, bake the pie at 400 degrees
19. Then, after the 15 minutes, change to 350 degrees and bake for 30 more minutes.
20. Let the pie cool and enjoy!
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