Cherry pie recipe For deep dish glass pie plate
FILLING
2 cans red tart cherries (packed in water, not syrup)
Reserve 3/4 cup of cherry juice 1 cup of sugar
6 tablespoons of flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
Directions:
Mix juice, sugar, flour, cinnamon and almond extract in a saucepan, heat on low heat, stirring until it thickens, then add cherries.
CRUST
Preheat oven to 425
2-1/4 cups flour
1 teaspoon salt
1-1/4 cups chilled crisco
6 tablespoons ice water
Directions:
Mix flour and salt. Add crisco and cut it into small lumps-mix with hands quickly.
Take 1/3 cup mixed ingredients in a small bowl with ice water, make a paste, add to original mixture and mix quickly.
COOL THE DOUGH!!! Divide the dough in half. Roll out one half on a floured surface (preferably dough cloth and covered rolling pin), fold dough in half and place half way in pie dish.
Unfold to cover bottom. Patch any holes and add the filling.
Roll top, put water on the edges, and add pieces of butter over the filling. Put top crust on, and crimp the edges. Put small hole in center, fork a design, sprinkle with sugar. Bake 50-60 minutes.
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