Cherry Pie and Pie Crust for 4-5 Pies.

I chuckled this week as I saw a pie demonstration at all of the gear that was used.  It reminded me of raising children.  Now days there are so many helpful things that are brand new to me.  The world remains a wonder.  Thought a pie was in order today as we are having the sandwich supper tonight.



For a cherry pie I use:

6 C. sour pie cherries
1/4 C. tapioca
1/8 t. almond extract
1/4 t. vanilla extract
1 1/2 C. sugar
Mix all these ingredients together and just let them stand.

Pastry for Pie

4 C. all purpose flour
1 1/2 C. butter and shortening (I just use part cold butter and part Crisco.)
2 t. kosher salt
1 T. sugar
1/2 C. ice water
1 egg
1T. vinegar

Today I used the food processor but I often just make it all by hand.  Pulse the dry ingredients in the processor and add the diced butter and shortening pulsing as you go.  DO NOT OVER MIX. It should be crumbly.  In a small bowl mix the wet ingredients and beat with a fork.  Add to the flour mixture, pulsing as you go just till the dough gathers together.

Turn out and form into 4 disks.  Refrigerate for 15 minutes.  Preheat the oven to 400 degrees.

Roll the first disk on a floured surface.  Fold it in half and lift it onto the pie plate.  Set this aside and roll the second disk, slash it with air vents and fold it in half.  

Fill the lower crust with the pie filling and move the pie in alignment with the folded crust.  Gently lift the folded top crust over the pie and crimp the edges.  Sprinkle with sugar and place on a sheel pan covered with foil to catch any run over you may have.

Bake 1 hour at 400 degrees F.  Enjoy with ice cream or your favorite whipped topping.