Remember all of those cherries that I picked earlier in the summer? I thought it might be time to pull some out of the freezer for a cherry pie.
I don’t know what it is about pies, but I really love making them. Especially when there’s some fresh tart cherries available. I like eating them too. My Grandma Shryock makes some really good pies. Actually, in the community where I grew up she is kind of famous for her cherry pie. I guarantee that if you go to any church dinner or community function you could count on Grandma taking a cherry pie. So, I’m not claiming to have the best one around, but I’ve taken some tips from Grandma, and I think mine’s pretty good.
First you’ll need to make the crust. Now, you could buy a crust pre-made at the store, but that’s kind of cheating. And, it’s not nearly as good. It’s really not hard to make, seriously, so just do it.
2 cups sifted all purpose flour
1 tsp salt
2/3 cup butter
5-7 Tbs cold water
Sift flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle water over the mixture 1 tablespoon at a time, tossing mixture after each addition. Form into a ball, flatten on lightly floured surface. Roll out with a rolling pin 1/8″ thick from the center to the edge. Go ahead and line the pie plate with the crust and save the left over dough to make the lattice top.
Now for the filling. You’ll need…
3 cups of pitted fresh ripe tart red cherries
1-1 1/2 cups sugar
1/4 cup flour
dash of salt
Combine all of the filling ingredients together and dump into the pastry lined pie plate. Dot the mixture with 2 Tbs of butter, and cover with a lattice top. Bake the pie in a hot oven at 400 degrees for 50-55 minutes.
That’s it! So simple. I suggest that you eat your pie with some vanilla ice cream. It’s even better if you eat it with HOMEMADE vanilla ice cream. We’ll save that recipe for another day.
:: Carrie ::