Classic Cherry Pie
mary
ingredients
- Pie Crust:
- 2 cups flour or pastry flour
- 1 t salt
- 2/3 cup chilled vegetable shortening
- 2 T chilled butter
- 4-5 T ice water
- Filling:
- 5-6 cups pitted fresh or frozen sour cherries, thawed
- 1 1/3 cups sugar
- 1/4 cup kirsch or other cherry brandy
- 2 T plus 2 t quick-cooking tapioca
- 1 t finely grated lemon zest
- 2 T butter, cut into pieces
directions
- 1
To make pie crust, put flour and salt into a large bowl. Cut in shortening and butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.
- 2
Sprinkle in water 1 T at a time, mixing well with a fork until flour is moistened and a soft dough forms.
- 3
Shape into 2 balls. Refrigerate 30 minutes.
- 4
Heat oven to 450’. To make filling, combine cherries, sugar, kirsch, tapioca, and lemon zest in a large bowl. Let mixture stand 15 minutes.
- 5
Flour the work surface well. Roll out 1 ball of dough to fit a 9" pie pan; fit into pan. Roll out remaining dough ball for top crust.
- 6
Pour filling into pie pan; dot top with butter. Put top crust over filling. Seal; flute edges. Make 4 large slashes on top to vent steam.
- 7
Bake 10 minutes. Reduce oven temperature to 350’; bake until crust is golden brown, about 40 minutes. Cool on wire rack.
Source: mary
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