Old-Fashioned Cherry Vanilla Pie
- 1 1/2 sticks (3/4 cup) cold unsalted butter
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup cold vegetable shortening
- 5 to 7 tablespoons ice water
- 1 cup plus 2 tablespoons sugar
- 1/4 cup quick-cooking tapioca
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 cups fresh or frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
- 2 tablespoons vanilla
- 1 tablespoon sugar
- Accompaniment: vanilla ice cream
- Cut butter into pieces.
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal.
- Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry.
- Divide dough in half and flatten each piece into a disk.
- Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
- In a small bowl stir together sugar, tapioca, salt, and cinnamon.
- In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes.
- With a slotted spoon transfer cherries to a heatproof bowl.
- Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes.
- Stir cherry sauce and vanilla into cherries and cool.
- Line lower rack of oven with foil and preheat oven to 400 F.
- On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick).
- Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang.
- Pour filling into shell and chill, loosely covered with plastic wrap.
- On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips.
- Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern.
- Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm.
- Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie.
- Let lattice stand 10 minutes to soften.
- Trim edges flush with rim of pie plate and crimp decoratively.
- Gently brush lattice top with cold water and sprinkle with sugar.
- Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly.
- Serve pie warm with ice cream.
butter, flour, salt, cold vegetable shortening, water, sugar, quickcooking tapioca, salt, cinnamon, cherries, vanilla, sugar, accompaniment
Taken from www.epicurious.com/recipes/food/views/old-fashioned-cherry-vanilla-pie-14181 (may not work)