Robb’s Special Cherry Pie

  • on April 3, 2009
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Ingrients & Directions

2 2/3 c Pastry flour
1 ts Salt
1 1/4 c Vegetable shortening
Ice water – 8 to 12 tbs

2 (1 lb.) cans pitted tart red
– cherries (water pack)
1/3 c Liquid from cherries
3 tb Quick-cooking tapioca
1/4 ts Salt
1/4 ts Almond extract
1 ts Lemon juice
1/2 ts Red food coloring
1 1/4 c Sugar
1/8 ts Ground cinnamon
1/16 ts Ground cloves
2 tb Butter or margarine

(DIRECTIONS FOR PASTRY) Combine flour and salt in large mixing bowl. Cut
shortening into flour mixture, using pastry blender, until mixture
resembles coarse crumbs with a few pea-size pieces. Sprinkle 4 tablespoons
ice water over mixture and toss mixture with two forks. Sprinkle another 4
tablespoons ice water over mixture and toss mixture again. If mixture can
be pressed together to form a solid mass do not add additional water. If
mixture is still crumbly, add additional ice water 1 tablespoon at a time,
tossing mixture with forks, until a mass can be formed. Divide mixture and
form 2 balls of dough, one slightly larger than the other. Press the larger
ball of dough into a disk and roll between sheets of waxed paper until
1/8-inch thick. Line deep 9-inch pyrex pie plate with pastry and trim edges
to 3/4-inch beyond edge of plate. Set aside. Press remaining ball of dough
into a disk and roll between sheets of waxed paper until 1/8-inch thick.
Set aside. (DIRECTIONS FOR FILLING) Drain cherries. Measure 1/3 cup liquid
into mixing bowl. Discard remaining liquid. Add tapioca, salt, almond
extract, lemon juice and food coloring, then cherries. Combine 1 cup sugar,
cinnamon and cloves. Pour sugar mixture over cherries. Mix and let stand at
least 15 minutes. Fill pastry with cherry mixture. Dot with butter.
Sprinkle with remaining sugar. Moisten rim with water. Fit top pastry over
filling. Turn top edge over bottom edge and press firmly together, creating
fluted edge. Cut vents in top to allow steam to escape and juices to
bubble. Bake at 425 degrees for 15 minutes. Reduce temperature to 375
degrees and continue baking for 35-45 minutes, or until filling is bubbling
and crust is golden brown. If edge of crust appears to be browning too
quickly, cover lightly with aluminum foil. Cool pie thoroughly on wire
rack. Note: The spice flavor is quite subtle, but very effective when
combined with the lemon juice and almond extract. Try these modest amounts
first (I prefer them), or increase them to suit

6 Servings

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