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Robb's Special Cherry Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
---
---------------pastry--------------------
- 2 2/3
c
pastry flour 1
t
salt 1 1/4
c
vegetable shortening
ice water - 8 to 12 tbs
--------------------------filling---------
-- 2
cans
pitted tart red,
(1 lb.)
cherries (water pack) 1/3
c
liquid from cherries 3
tb
quick-cooking tapioca 1/4
t
salt 1/4
t
almond extract 1
t
lemon juice 1/2
t
red food coloring 1 1/4
c
sugar 1/8
t
ground cinnamon 1/8
t
ground cloves 2
tb
butter or margarine
Directions:
(Directions for Pastry)
Combine flour and salt in large mixing bowl. Cut shortening into
flour mixture, using pastry blender, until mixture resembles coarse
crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice water over
mixture and toss mixture with two forks. Sprinkle another 4
tablespoons ice water over mixture and toss mixture again. If mixture
can be pressed together to form a solid mass do not add additional
water. If mixture is still crumbly, add additional ice water 1
tablespoon at a time, tossing mixture with forks, until a mass can be
formed. Divide mixture and form 2 balls of dough, one slightly larger
than the other. Press the larger ball of dough into a disk and roll
between sheets of waxed paper until 1/8-inch thick. Line deep 9-inch
pyrex pie plate with pastry and trim edges to 3/4-inch beyond edge of
plate. Set aside. Press remaining ball of dough into a disk and roll
between sheets of waxed paper until 1/8-inch thick. Set aside.
(Directions for Filling)
Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard
remaining liquid. Add tapioca, salt, almond extract, lemon juice and
food coloring, then cherries. Combine 1 cup sugar, cinnamon and cloves.
Pour sugar mixture over cherries. Mix and let stand at least 15
minutes. Fill pastry with cherry mixture. Dot with butter. Sprinkle with
remaining sugar. Moisten rim with water. Fit top pastry over filling.
Turn top edge over bottom edge and press firmly together, creating
fluted edge. Cut vents in top to allow steam to escape and juices to
bubble. Bake at 425 degrees for 15 minutes. Reduce temperature to 375
degrees and continue baking for 35-45 minutes, or until filling is
bubbling and crust is golden brown. If edge of crust appears to be
browning too quickly, cover lightly with aluminum foil. Cool pie
thoroughly on wire rack.
Note: The spice flavor is quite subtle, but very effective when
combined with the lemon juice and almond extract. Try these
modest amounts first (I prefer them), or increase them to suit
your taste.
ENJOY!
Robb in Cleveland
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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