Isaacs' Home Recipes Main Mom's Recipes Fresh Cherry Pie

Fresh Cherry Pie

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice
4 cups fresh tart cherries, pitted or frozen pitted
tart cherries, thawed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp almond extract

Pastry:
2 cups flour
1/2 tsp salt
2/3 cup shortening
3-4 Tbsp cold water

In a large saucepan, combine sugar and cornstarch; gradually
stir in cherry juice until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Add the cherries, cinnamon, nutmeg and extract; set aside.
In a bowl, combine flour and salt; cut in shortening until crumbly.
Gradually add cold water, tossing with a fork until a ball forms.
Divide pastry in half so that one ball ins slightly larger then the other.
On a lightly floured surface, roll out larger ball to fit in a 9" pie plate.
Transfer pastry to pie plate; trim even with edge of plate.
Add filling.
Roll out remaining pastry; make a lattice crust.
Trim, seal and flute edges.
Bake at 425 degrees for 10 minutes.
Reduce heat to 375 degrees; bake 45-50 minutes longer or until crust is
golden brown.
Cool on a wire rack.

* 8 servings


(Taste of Home - June/July 2006)