Fresh Cherry Pie

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.

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
Fresh Cherry Pie