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Wednesday, February 3, 2010

Cherry Pie

This pie is the most requested in our family.  I remember my mom making 2 or 3 at a time just so we had enough to go around at holidays and birthdays.  Now, my kids request it for their birthdays and special occassions.

For the Crust
1 3/4 cup flour
1 teaspoon salt
1/2 cup oil
3 tablespoons cold water

Cherry Filling
3/4 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1 can sour pitted cherries packed in water
1 tablespoon butter, cut into small pieces
1/4 teaspoon almond extract

For the crust, mix the flour and salt together. Add the oil and cut into the flour mixture with a fork or pastry cutter until the mixture resembles course crumbs.  Sprinkle with water and mix with a fork.  Add more water if too dry.  Separate into two parts and rollout each part between two pieces of wax paper.  Place one crust into a 9" pie plate.

In a medium saucepan, combine the sugar, flour, cinnamon and undrained cherries.  Cook over medium heat, stirring constanstly, until it boils and thinkens.  Remove from heat and stir in the almond extract.  Pour into crusted pie shell, top with butter pieces and cover with second pie crust.  Pinch together crust edges and make 4 small cuts in the top to allow pie to breath during baking. 

Bake at 425° Fahrenheit for 30-35 minutes or until the crust is golden brown and the filling is bubbling through the top cuts.

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