Cherry Pie - Jean's

Recipe Ingredients

		Filling
1 tablespoon	15ml	Butter
3 cups	187g / 6.6oz	Unsweetened frozen red tart cherries,
		Thawed
1/8 teaspoon	0.6ml	Almond flavoring
3 tablespoons	45ml	Cornstarch
1 cup	198g / 7oz	Sugar
		Crust
1 cup	62g / 2.2oz	A/p flour
1		Margarine
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Cold water

Recipe Instructions

Filling:

Drain cherries, saving juice. Add water to juice, if necessary, to make 1 1/2 cup liquid.

In a saucepan, mix cornstarch with a little juice and stir until well mixed.

Slowly add rest of juice and continue stirring over medium heat until mixture is clear and thick.

Remove from heat. add sugar, salt, butter and almond. Carefully stir in cherries.

Cool while preparing crust.

Crust:

Put flour and margarine in a mixing bowl. With pastry blender, cut in margarine until particles are about 1/4 inch in size. Sprinkle with water, mixing lightly with a fork until all the flour is moistened. Gather the dough together with your hand until the bowl is clean and press dough firmly into a ball.

Divide into 2 balls. Roll out one piece of dough to not quite 1/8 inch thick and place in 9 inch pie pan. Put in cherry filling. Roll out the other dough and cut into 1/2 to 3/4 inch strips.

Moisten edge of bottom pastry with water. Carefully twist half of the strips and place across filing 1 inch apart. Repeat going the other way. Press strips to seal. Fold lower crust over pastry strips and flute edge. Lightly sprinkle sugar on strips and bake 45 to 55 minutes or until done in 375º oven.

Source:
Lisa Lepsy

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