MMMMM------------------------CRISCO CRUST-----------------------------
9" pie plate
2 1/4 c All-purpose 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
3 lb Frozen cherries
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 @ 425°F/220°C.
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 1 1/2" larger than inverted pie plate. Gently,
ease dough into the pie plate, being careful not to
stretch the dough. Trim edge even with pie plate.
Spoon cherry filling into prepared pastry. Roll top
crust the same way as the bottom. Brush top crust with
milk and sprinkle lightly with sugar.
Bake at 425°F/220°C for 15 minutes. Reduce temp to
350°F/175°C and continue baking for 25 minutes or
until crust is golden brown.
