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Cherry: Sweet Cherry Pie

Source of Recipe

www.idunno4recipes.com


List of Ingredients

2 1/4 cups flour
1 1/8 teaspoons salt
2 tablespoons ground almonds
2/3 cup + 2 tbl. shortening
4 tbl. cold water -- (4 to 5)
5 cups pitted sweet cherries
1/2 cup sugar -- (1/2 to 3/4)
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 egg yolk


Recipe

Combine 2 cups flour, 1 tsp. salt and almonds in a bowl. Cut in shortening. Sprinkle in water, 1 tbl. at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl. Gather dough into a ball. Divide dough in half and shape into 2 flattened disks. Roll 1 portion to round 2 inches larger than an inverted 9" pie plate. Fit pastry into pie plate, leaving 1" overhang. Toss cherries with sugar, lemon juice, remaining 1/4 cup flour and 1/8 tsp. salt, and almond extract. Turn into pastry-lined pan. Roll out remaining dough and cut into 1/2" wide strips.

Place 5 to 7 strips across filling in pie plate. Weave 1 cross strip through center by folding back every other strip in opposite direction. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. Trim edges of strips. Fold trimmed edge of lower crust over ends of strips, building high edge. Seal and flute edge. Bake at 425ºF for 25 minutes. Beat egg yolk and brush over lattice and crust edges. Continue to bake for 15 minutes longer. If top crust browns too rapidly, cover with strips of foil. Serve warm or chilled. Serves 6-8.