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CHERRY PIE FILLING 1 (No. 2) can sour cherries 1 c. sugar 1/4 c. flour Mix sugar and flour together and add to cherries. Put in crust lined pan and cover with other crust. Cut slits in top crust. Trim pastry even with rim; flute edge. Put aluminum foil around edge of pie until the last 15 minutes of baking. Bake at 375 degrees until pie bubbles up and crust is golden brown. Note: Sometimes I use Pillsbury crusts. Betcha can't tell the difference!!! Cherry Pie Crust: 2 c. all-purpose flour 1 tsp. salt 2/3 c. shortening (Crisco) 6 to 7 Tbsp. cold water Mix flour and salt together. Cut 1/2 of the shortening into flour until it looks like cornmeal (this makes the crust flaky). Sprinkle water gradually (1 to 2 tablespoons) over mixture. Gently toss with fork. Push to side of bowl. Repeat until all is moistened. Divide into 2 balls. Roll out dough on a lightly floured surface rolling from center to edge until about 12-inch in diameter. Put into a 9-inch pie plate. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |