Fresh Cherry Pie - Linda's File

Roger's only pie

Fresh Cherry Pie - Linda's File

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  • Prep Time


  • Total Time


  • Servings




  • 4

    cups sweet cherries, pitted

  • 3

    TBLSPs quick-cooking tapioca

  • 1

    cup sugar


  • cups all purpose flour, sifted

  • 1

    tsp salt

  • ¾

    cup shortening

  • 4 to 6

    TBLSPs cold water


  • 1

    TBLSP butter

  • Water


FILLING 1) Combine cherries, tapioca and sugar. Set aside CRUST 1) Sift together flour and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. 2) Sprinkle water 1 TBLSP at a time over dough and lightly work in with fork. 3) When dough is moist and holds together, stop adding water and form into ball, then divide in half. 4) Do not handle dough more than necessary ASSEMBLY 1) Roll out 1/2 of dough on lightly floured surface and line 9-inch pie plate. 2) Spoon filling into shell and dot with butter. 3) Moisten edges of dough in pie plate with water. 4) Roll out remaining dough and fit over top, sealing edges 5) Cut 4 slits in top crust to allow steam to escape. 6) Brush crush top with egg yolk 7) Bake at 425 degrees until crust is golden brown, 30 to 40 minutes.


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