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Fresh Cherry Pie Recipe | |
Pies | |
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Ingredients:
Crust:2 cups all-purpose flour 1 teaspoon salt 2/3 cup lard or shortening 4 to 5 tablespoons ice water Filling: 4 cups fresh pitted tart red cherries or one 20-ounce package frozen pitted tart red cherries 1 cup sugar 3 tablespoons quick-cooking tapioca 1 tablespoon cherry brandy 1 teaspoon finely shredded lemon zest 1/8 teaspoon salt
Directions:
For crust: In mixing bowl, stir together flour and salt. Cut in shortening with a pastry blender or two forks until the pieces are the size of small peas. Sprinkle 1 tablespoon of ice water over part of the mixture. Gently toss with a fork and push to the side of the bowl. Repeat with the remaining water, 1 tablespoon at a time until all of flour mixture is moistened. Form into a ball; wrap in plastic wrap and chill while preparing filling;For filling: Combine all ingredients in a large bowl. Let stand 20 minutes. Do not cook. Preheat oven to 375 degrees. On a floured surface, roll half of pastry from the center to the edge to 1/8-inch thickness. Line a 9-inch pie pan with the pastry. Roll out remaining dough for top. Fill pastry in pie pan with filling. Dot with butter. Adjust top crust; cut slits and seal. Crimp edges. Sprinkle top lightly with granulated sugar. Bake 55 to 65 minutes. | |