-CRUST-
1/2 ts Salt
1/3 c Ice water
1/3 c Brown sugar
1/2 ts Cinnamon
1 1/2 c Cherry juice
1 1/2 tb Crisco
1 tb Vanilla extract
2 ts Sugar
2 1/4 c All-purpose flour
5 oz Frozen crisco
CHERRY FILLING
1/3 c White sugar
4 tb Cornstarch
3 lb Frozen cherries (with sugar)
1 ts Almond extract
1/2 tb Milk
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. Preheat
oven to 425 degrees.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 @ 425 degrees for 15 minutes.Reduce temperature to
350 degrees and continue baking for 25 minutes or until crust is golden
brown.Serves 6 to 8.
Date: Wed, 26 Jun 1996 21:23:44 -0500
Yields
6 Servings