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Cherry Pie

Source of Recipe

Nob Hill - Something Extra


List of Ingredients

Pastry for 9-inch, 2-crust pie:
2 cups Gold Medal flour
1 tsp. salt
1/3 cup, 1 tbsp. shortening
1/3 cup, 1 tbsp. butter
4 to 5 tbsp. cold water

Filling:
3/4 to 1-1/4 cups sugar, depending on sweetness of cherries and personal preference
1/3 cup Gold Medal flour
8 cups pitted Olson's Bing, Royal Ann or
Tartarian cherries (about 4 lb. as purchased with stems and pits)
1/4 tsp. McCormick almond extract
2 tbsp. butter


Recipe

To make pastry, place flour and salt in a medium mixing bowl or food processor. Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse cornmeal. If using a food processor, use the "S" blade. Sprinkle in cold water, 1 tbsp. at a time, mixing until all flour is moistened and forms a ball. Chill slightly until ready to roll out pie crust.
Preheat oven to 425°F. To make filling, stir sugar and flour together in a large mixing bowl. Mix well with cherries. Roll pastry out on a cutting board that is dusted with flour and sugar. Place bottom crust in 9-inch pie plate. Add cherry mixture. Sprinkle with almond extract and dot with butter. Moisten outer edge of bottom crust with cold water so top crust will adhere. Cover pie with top crust, crimping edges and adding slits to allow for steam to escape. Sprinkle sugar lightly on top of crust before baking. Cut a piece of aluminum foil about 3" wide and cover edge of pie to prevent excessive browning. (Remove foil during last 15 minutes of baking.) Bake 35 to 45 minutes or until crust is brown and juices are bubbly. Allow to cool to lukewarm before serving.

Makes 8 servings.


Nutrition Per Serving: 553 calories, 6 g protein, 24 g fat, 83 g carbohydrate, 4 g fiber, 32 mg cholesterol, 413 mg sodium.