• 2/20 Nat Cherry Pie Day - 2

    From Dave Drum@1:18/200 to All on Mon Feb 19 15:10:19 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ohio Sour Cherry Pie
    Categories: Pies, Pastry, Desserts, Fruits
    Yield: 6 Servings

    MMMMM-----------------------CRISCO CRUST*----------------------------
    2 1/4 c A-P flour
    1/2 ts Salt
    5 oz Frozen Crisco
    1/3 c Ice water

    MMMMM--------------------SOUR CHERRY FILLING-------------------------
    1/3 c Brown and white sugar **
    1/2 ts Cinnamon
    4 tb Cornstarch
    1 1/2 c Cherry juice; from thawed
    - cherries
    3 lb Frozen cherries; thawed
    1 1/2 tb Crisco
    1 ts Almond extract
    1 tb Vanilla extract
    1/2 tb Milk
    2 ts Sugar

    * Or use your favourite pie crust recipe for a two crust
    nine-inch pie.

    ** Original recipe called for 1/3 c each of brown sugar
    and white sugar. I find that 1/3 c mixed brown & white
    sugars is more to my taste - UDD

    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.

    Set oven @ 425ºF/220ºC.

    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 an
    1 1/2" larger than inverted pie plate. Gently, ease the
    dough into the pie plate, being careful not to stretch
    the dough. Trim edge even with pie plate.

    Spoon cherry filling into the prepared pastry. Roll top
    crust the same way as the bottom. Brush top crust with
    milk and sprinkle lightly with sugar.

    Bake at 425ºF/220ºC for 15 minutes. Reduce oven temp to
    350ºF/175ºC and continue baking for 25 minutes or until
    the crust is golden brown.

    Serves 6 to 8.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen


    ... Asparagus is a vegetable people never shut up about in spring.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)