-CRISCO CRUST-
1 x (Use 9″ pie plate)
2 1/4 c All-purpose flour
1/2 ts Salt
5 oz Frozen Crisco
1/3 c Ice water
-SOUR CHERRY FILLING-
1/3 c Brown sugar
1/3 c White sugar
1/2 ts Cinnamon
4 tb Cornstarch
1 1/2 c Cherry juice
3 lb Frozen cherries (frozen with
1 1/2 tb Crisco
1 ts Almond extract
1 tb Vanilla extract
1/2 tb Milk
2 ts Sugar
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.
Yields
8 Servings
