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
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.
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