Cherry Pie

[Guest guest]

We made our annual trip to Westmoreland Berry Farm and picked sour (pie)

cherries, blackberries, red raspberries, and black raspberries. I had never

seen a cherry tree before and I was amazed at the sight of thousands of red

cherries hanging from the trees.....absolutely beautiful. We picked enough

cherries for a pie. This was the first time I have ever made a cherry pie from

fresh cherries. It was delicious and especially good with vanilla ice cream.

The cherries were so juicy and when mixed with the filing ingredients, there was

too much juice to fit into the pie crust (plus, I was afraid all the juice would

make the pie too soggy), so I strained off some of the juice. I sprinkled sugar

on top of the pie before placing it into the oven.

 

Cherry Pie

 

Filling:

5 cups pitted sour cherries (2 to 2 1/2 lbs.)

1 to 1 1/4 cups sugar

3 to 3 1/2 T. cornstarch mixed with 2 T. water

1 T. lemon juice

1/4 tsp. almond extract

 

Pie Crust:

2 cups flour

1 tsp. salt

2/3 cup Crisco

5 to 6 T. ice cold water

 

2 to 3 T. butter

 

Combine the filling ingredients and let sit for 15 minutes.

 

Meanwhile, cut Crisco into the flour and salt with a fork. Add tablespoons of

water one at a time until dough comes together. Divide dough into two halves.

Make a ball from one half and then roll out to fit pie pan. Place in the bottom

of the pie pan.

 

Pour the filling into the bottom crust and dot with butter. If the cherry

mixture has excessive liquid, then strain some of the liquid off before adding

to the crust.

 

Roll out the remaining pie crust dough. Brush the edge of the bottom curst with

cold water. Cover with the top crust, then seal the edge. Trim the overhanging

pie crust and crimp or flute edges. Cut steam vents on top of pie. Place pie

on baking sheet and bake for 30 minutes at 425 degrees. Lower oven temperature

to 350 degree and bake 25 to 35 minutes more, until thick juices bubble up

through the vents. Let pie cool completely before serving.