What’s better than a cherry pie with made-from-scratch crust, warm out of the oven? We can’t think of a thing! This delightful recipe is sure to be enjoyed by friends and family alike.
Cherry Pie
Ingredients
2 14.5 oz. cans pitted sour red cherries
1 cup plus 2 tablespoons sugar
¼ cup flour
¼ teaspoon almond extract
1 tablespoon butter
2 unbaked pie crusts
Instructions
Drain cherries. Mix sugar and flour, then add cherries. Add almond extract. Combine thoroughly; pour into a 9-inch pan lined with crust, dot with butter. Cover with top crust. Trim top crust to about a ½ inch overhang. Fold crust under, even with the edge of the pan. Pinch decoratively or use a fork all around the crust’s edge. Cut top decoratively for steam to escape.
Bake at 350° for 45-55 minutes or until it is bubbling and golden brown.
Made-from-Scratch Crust
| Ingredients | 2 Crusts | 4 Crusts | 6 Crusts |
| Unbleached All-Purpose Flour | 2 cups | 4 cups | 6 cups |
| Shortening | ¾ cup | 1½ cups | 2¼ cups |
| Salt | 1 tsp. | 2 tsp. | 3 tsp. |
| Cold Water | ¼ cup | ½ cup | ¾ cup |
Making great homemade pie crusts takes practice but it’s worth the effort. Start with a deep and large enough bowl, at least a 3-quart bowl for the two-crust recipe. To begin, cut shortening into flour and salt until the mixture has a meal-like texture. Using a fork, toss the mixture, being sure to go all the way to the bottom. Begin to knead the mixture with your hands, gradually adding water. Gather up on a well-floured board, knead 3 or 4 times, and divide the dough. Form into round flat disks 4-5 inches in diameter. Make sure the rounds are smooth to prevent cracking. Begin rolling, starting at the center of the disc, rolling up, then from the center back down again to form a vertical oblong shape. Re-flour your surface then flip and turn horizontal. Start again from the center, rolling up, and from the center back down. Continue to flip and roll, gradually forming a circle of even thickness about 12” in diameter. Don’t squish the dough with the rolling pin; just encourage it as you roll. Make sure to keep your surface well-floured; once it starts sticking, you’re in trouble. Remember, a light touch and roll from the inside out!
Now gingerly roll the crust up on the rolling pin and roll it back off onto the pan. This takes a little practice. Don’t get discouraged. Gently nudge the dough into the base of the pan until the dough is fully settled into the pan. Trim about ½ inch overhang. Fold under even with the edge of the pan and pinch decoratively or use a fork all around the crust. Chill for at least 15 minutes or wrap and freeze for future use. (Chilling or freezing the crust is a benefit. It helps prevent the crust from shrinking during baking.) If making a pie that has a top crust, leave the edge unfinished. When you top the pie with the second crust, trim it to ½ inch and fold under the bottom crust. Use a little cold water to help seal the crusts and pinch decoratively.
Baking the Shell:
To bake pie shell, remove from freezer and let thaw. Prick with a fork all around, about ¾-inch apart – carefully going all the way through. Bake at 350° for 7-10 minutes until golden brown.
To Bake With Filling:
There’s no need to thaw, just pour filling and bake as directed on each recipe.
Recipe courtesy of Merridee’s Breadbasket in Franklin, TN.
