GRAMMY J'S CHERRY PIE by Therese Chaffee
(One 9" pie, 8 Servings serve just slightly warm or cool, topped with vanilla ice cream)
PIE PASTRY (pastry for a two crust, lattice topped, 9" pie)
2 & 2/3 cups all purpose flour
1 & 1/2 teaspoon salt
1 cup (one stick) Crisco shortening
Approximately 1/2 cup ice cold water
(NOTE: may need 1 or 2 Tablespoons less
water, depending on the humidity)
TIPS: I prefer to use glass pie pans. Always work in a cool place, keep utensils cool, use very cold water, be gentle in rolling the pastry; keep work surface and rolling pin liberally dusted with flour, and occasionally pick up pastry and dust surface and rolling pin with additional flour.
For fruit pies, protect bottom of oven with a piece of foil or a pan just large enough to catch drips.
Preheat over to 450
SIFT together flour and salt;
with a pastry blender or two knives, CUT in half of the shortening, until the size of peas, and then
CUT in the other half until small crumb is achieved.
Gradually DRIZZLE most of the ice water over crumb mixture, while STIRRING and LIFTING with a fork to incorporate, until mixture begins to come together.
Gently FORM a ball and CUT pastry in half with knife;
lightly FLATTEN one half into a circular shape;
gently ROLL from center out to an 11 to 12? circle;
with care, FOLD pastry in half, PLACE in 9? pie pan; UNFOLD pastry and EASE down into the pie pan;
TRIM any excess, leaving about a 1/2 inch overhang;
When ready to top the pie, FLATTEN and ROLL remaining pastry to 11 to 12? circle; using knife or pastry wheel,
CUT lattice strips; moisten edge of bottom crust lightly
with milk; WEAVE lattice top over pie. TRIM lattice edges; FOLD bottom pastry over edge of lattice; CRIMP edge.
CHERRY FILLING
1 & 1/4 cups sugar
4 Tablespoons cornstarch
1/4 teaspoon salt
3 cans (apprx. 15 oz. ea.) tart pitted pie cherries
[drained ? reserving juice]
3/4 cup reserved juice from canned cherries
1 Tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
a small amount of red food coloring if necessary
1 Tablespoon unsalted sweet cream butter
Milk to moisten edge of pie and to brush over pie before baking
Sugar to sprinkle over finished pie before baking
*TIP: Do not overfill pie! When you fill the pastry,
reserve some sauce from the filling, until you see
how full the pie is use it cooled for ice cream topping!
In a heavy bottomed saucepan, COMBINE sugar, cornstarch and salt; STIR in cherry juice until smooth.
COOK over medium high heat, WHISKING often, until mixture comes to a boil. REMOVE from heat and STIR in cherries, almond extract, lemon juice and cinnamon.
RETURN to heat and SIMMER over medium heat for about five minutes stirring occasionally.
REMOVE from heat and cool slightly for about five to ten minutes, STIRRING a few times.
ROLL OUT and CUT pastry strips for lattice top.
*POUR cherry filling into prepared pie shell leaving some room for expansion of the filling; DOT filling with butter; Lightly MOISTEN edge of bottom crust with milk;
WEAVE lattice of pastry strips over pie filling;
TRIM lattice edges; FOLD edge of bottom pastry over edge of lattice; CRIMP edge. Lightly BRUSH milk on lattice top and lightly SPRINKLE lattice top with sugar.
BAKING INSTRUCTIONS
BAKE at 450 for 15 minutes; REDUCE HEAT to 375, COVER edge of pie crust with a pie protector or aluminum foil, and continue to BAKE for an additional 25 30 minutes or until filling is bubbly and lattice is golden brown.
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