-CRISCO CRUST-
(Use 9″ pie plate)
2 1/4 c All-purpose flour
1/2 ts Salt
5 oz Frozen Crisco
1/3 c Ice water
SOUR CHERRY FILLING
1/3 c Brown sugar
1/3 c White sugar
1/2 ts Cinnamon
4 tb Cornstarch
1 1/2 c Cherry juice
3 lb Frozen cherries (frozen with
1 1/2 tb Crisco
1 ts Almond extract
1 tb Vanilla extract
1/2 tb Milk
2 ts Sugar
For Crisco crust,combine flour and salt in food processor.Cut frozen
Crisco shortening into chunks with knife and add to food processor.Process
(pulse) until mixture forms fine crumbs.Add ice water while the machine is
running and continue to run processor until dough forms on the
blades.Remove and form dough into two balls.Cover and refrigerate for 30
minutes.
Preheat oven to 425 degrees.For Sour Cherry Filling,combine brown and
white sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook
until mixture is thick and bubbly.Stir and boil the mixture for one
minute.Add cherries and cook for one minute or until it starts to boil
again.Remove from heat and add Crisco shortening and almond and vanilla
extracts.
Remove refrigerated dough.On lightly floured surface,roll bottom crust
into circle 1/8″ thick and about 1 1/2″ larger than inverted pie
plate.Gently,ease dough into the pie plate, being careful not to stretch
the dough.Trim edge even with pie plate.
Spoon cherry filling into prepared pastry.Roll top crust the same way as
the bottom.Brush top crust with milk and sprinkle lightly with sugar.Bake @
425 degrees for 15 minutes.Reduce temperature to 350 degrees and continue
baking for 25 minutes or until crust is golden brown.Serves 6 to 8.
From
Yields
8 Servings