Subj : 7/16 World Cherry Day - 1
To   : All
From : Dave Drum
Date : Mon Jul 15 2024 04:39 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ohio Sour Cherry Pie
Categories: Pies, Pastry, Desserts, Fruits
     Yield: 6 Servings

MMMMM-----------------------CRISCO CRUST*----------------------------
 2 1/4 c  A-P flour
   1/2 ts Salt
     5 oz Frozen Crisco
   1/3 c  Ice water

MMMMM--------------------SOUR CHERRY FILLING-------------------------
   1/3 c  Brown and white sugar **
   1/2 ts Cinnamon
     4 tb Cornstarch
 1 1/2 c  Cherry juice; from thawed
          - cherries
     3 lb Frozen cherries; thawed
 1 1/2 tb Crisco
     1 ts Almond extract
     1 tb Vanilla extract
   1/2 tb Milk
     2 ts Sugar

 * Or use your favourite pie crust recipe for a two crust
 nine-inch pie.

 ** Original recipe called for 1/3 c each of brown sugar
 and white sugar. I find that 1/3 c mixed brown & white
 sugars is more to my taste - UDD

 For Crisco crust, combine flour and salt in food
 processor. Cut frozen Crisco shortening into chunks
 with knife and add to food processor. Process (pulse)
 until mixture forms fine crumbs. Add ice water while
 the machine is running and continue to run processor
 until dough forms on the blades.Remove and form dough
 into two balls. Cover and refrigerate for 30 minutes.

 Set oven @ 425ºF/220ºC.

 For Sour Cherry Filling, combine brown and white sugars,
 cinnamon and cornstarch in saucepan. Add cherry juice
 and cook until mixture is thick and bubbly. Stir and
 boil the mixture for one minute. Add cherries and cook
 for one minute or until it starts to boil again. Remove
 from heat and add Crisco shortening and almond and
 vanilla extracts.

 Remove refrigerated dough. On lightly floured surface
 roll bottom crust into circle 1/8" thick and about an
 1 1/2" larger than inverted pie plate. Gently, ease the
 dough into the pie plate, being careful not to stretch
 the dough. Trim edge even with pie plate.

 Spoon cherry filling into the prepared pastry. Roll top
 crust the same way as the bottom. Brush top crust with
 milk and sprinkle lightly with sugar.

 Bake at 425ºF/220ºC for 15 minutes. Reduce oven temp to
 350ºF/175ºC and continue baking for 25 minutes or until
 the crust is golden brown.

 Serves 6 to 8.

 From: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Now and then an innocent man becomes a senator.
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