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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Two-Crust Cherry Pie Recipe

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This recipe for Two-Crust Cherry Pie is from The Phillips Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cups sifted flour
1 tsp. salt
3/4 cup Crisco
Approximately ten TB of ice-cold water (put ice in a glass and spoon the water a TB at a time)

Filling:
1 1/3 sugar
1/3 flour (or three TB quick-cooking tapioca)
1/8 teaspoon salt
3 drops almond extract or triple sec
4 cups (or more) flash-frozen or fresh tart or sweet cherries
2 TB butter

Directions:
Directions:
Pre-heat oven to 425º.
Crust: Using a pastry blender, cut the Crisco into the flour and salt the mixture until coarse. It will have lumps slightly bigger than pea size. Spoon in the ice water and mix with a wooden spoon. If it still seems dry, add more water one TB at a time, checking after each to see if that feels right. Don't overwork by kneading. Divide the dough in half and roll out a bottom crust with generous edges overhanging.

Filling: Combine the sugar, flour, and salt. Add the almond extract (or triple sec) to the cherries and toss with the flour mixture. Mix thoroughly. Turn into a pastry-lined 9 inch pie pan. Dot the butter on top. Roll out the top crust and cover the cherry mixture. Flute edges with a fork or fingers. Make an aluminum foil collar to keep the edges from getting burned or use a pie edge protector. Bake for about 40 minutes or until the juice is bubbling.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hour

 

 

 

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