fresh cherry pie
modified to use frozen sour cherries
- flaky pie crust;
- 2 cups flour, sifted
- 2/3 cup shortening butter-flavored
- 1 tsp salt
- 5 tablespoons water
- 4 cups frozen cherries(do not defrost)
- 1 1/4 cups sugar
- 4 tablespoons flour
- 1/4 tsp salt
- red food coloring
- 2 tablespoons butter, melted
blend flour, shortening and salt in a pastry blender until the mix starts to crumble, then add water. too much liquid makes for a tough, not flaky, crust.
form the dough into a ball, then separate it into two portions for the top and bottom. flatten on lightly floured surface with rolling pin until 1/8 inch thick.
when you place bottom crust in pie pan, trim excess dough from the rim of the pie plate.
place fruit in a large bowl, adding 4-5 drops of red food coloring. fold gently to slush cherries. mix sugar, flour and salt together. add dry mix to cherries, folding only until fruit is coated. pour into pastry-lines pie pan. drizzle the melted butter over the fruit.
lightly wet the edge of the bottom crust with water or melted butter to seal the top to the bottom.
cut slits in top before placing crust on pie. tuck the overhanging edge under the edge of the bottom crust to seal the pie.
cook the pie in a preheated oven at 400 degrees for 50 minutes. frozen cherries may require extended baking time of 10-20 minutes. if the center part of the top crust looks glossy, it needs more time.
let the pie cool and set before serving.