My cherry pie #recipe
has a taste of Heaven in every bite. With fresh cherries and a flaky crust, the only thing that makes it better is coffee and a few friends to enjoy it with. Serve warm or chilled with a dollop of fresh whipped cream and garnish with a few mint leaves.
1 cup sugar (1 1/4 cup if using sour cherries)
4 cups fresh pitted cherries (or one large can of cherry pie filling)
1/2 teaspoon cinnamon
Pastry for 2 crusts (pie crust recipe below)
1. Mix the sugar, cherries, cinnamon and flour together.
2. Pour mixture into a pastry-lined 9 inch pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.
3. Brush top of crust with milk and sprinkle with sugar.
3. Bake at 425 degrees F for 25 minutes, then reduce heat to 350F and bake for an additional 25 to 30 minutes.
Makes 1 pie crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup solid vegetable shortening, cold
3 Tablespoons ice water
1. Combine flour and salt in medium bowl, cut in shortening with a pastry blender until mixture is crumbly.
2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.
3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.
4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.
5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.
6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.
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