Jessie's Sour Cherry Pie

  1. In a nonreactive saucepan, combine 1 1/4 cups sugar and 1/4 cup sifted cornstarch.
  2. Stir in 1 1/4 pounds fresh or frozen pitted sour cherries and let stand until soupy, about 15 minutes.
  3. Cook over moderate heat, stirring, until thickened, 8 to 10 minutes.
  4. Stir in 3 tablespoons unsalted butter and 1 teaspoon almond extract and let cool.
  5. Preheat the oven to 450. in a bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt.
  6. Cut in 3/4 cup vegetable shortening or lard until the mixture resembles small peas.
  7. Stir in 4 to 5 tablespoons ice water until the dough forms a ball.
  8. Divide the dough in half and pat each half out to a 6-inch disk.
  9. Lightly flour the disks and place each between 2 sheets of wax paper.
  10. Roll out 1 disk to a 10-inch round.
  11. Peel off the top sheet of paper and invert the dough into an 8-inch pie dish.
  12. Peel off the paper and fit the dough into the dish.
  13. Roll out the remaining disk, remove the paper and cut a few slits in the center to vent steam.
  14. Pour the filling into the pie dish.
  15. Wet the rim of the bottom crust; top with the vented crust.
  16. Trim and crimp the edge.
  17. Bake for 15 minutes.
  18. Lower the temperature to 400 and bake for about 40 minutes, or until the crust is golden; let cool.

sugar, cornstarch, sour cherries, unsalted butter, almond, flour, salt, vegetable shortening, water

Taken from www.foodandwine.com/recipes/jessies-sour-cherry-pie (may not work)

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