Ingredients: |
Ingredients: FILLING:
2 (1#) cans pitted tart red cherries, water packed
2 1/2 T. quick cooking tapioca
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. lemon juice
4 drops red food coloring
1 1/4 C. sugar
1 T. butter
PASTRY:
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. sugar
1 C. (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 C. ice water
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Directions: |
Directions:1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some large pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add up to 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
2. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months, thaw in refrigerator before using.)
3. Roll 1 disk of dough into 1/8 inch thickness and use for bottom crust. Fill with cherry filling. Dot with 1 tablespoon butter
4. Roll the other disk into 1/8 inch thickness. Cut into 18 strips with sharp knife or pastry wheel. Make a lattice top.
5. Sprinkle remaining 1/4 cup sugar over lattice top.
6. Bake 40 to 45 minutes. |
This recipe for Ashley's Favorite Cherry Pie is from