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Simpleton Cherry Pie




Source of Recipe


Internet


List of Ingredients




4 cups cherries, pitted
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 teaspoon cinnamon
pastry for a double-crust 9-inch pie


Recipe



1. Mix ingredients for filling.
2. Place in pastry-lined pie pan.
3. Put top crust on. Cut vent slits in top crust, and flute edges.
4. Brush with milk and sprinkle with sugar.
5. Bake at 425'F for 25 minutes, reduce heat to 350'F and bake for 25-30 minutes more.
6. TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more evening then doing it in a bowl and the filling is firmer.

(you'll need to do this twice, once for bottom crust and once for the top)

Pie Crust

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup oil
2 tablespoons milk, cold

1. Sift flour, sugar and salt into a 9" pie plate.
2. In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.
3. Using a fork, mix until completely dampened.
4. Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
5. To use as a baked shell, poke the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.
6. To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.