'I am simply a 'book drunkard.' Books have the same irresistible temptation for me that liquor has for its devotee. I cannot withstand them.' L.M. Montgomery

'There are no faster or firmer friendships than those formed between people who love the same books.' Irving Stone



Thursday, January 30, 2014

Pie Day!

Sour Cherry Pie

Crust:
Unbaked 9 inch double crust, your favorite recipe or mine...

Oil pastry:
2 2/3 cup all purpose flour
1 1/2 tsp. salt
3/4 cup oil ( canola, vegetable, olive)
4-5 tbls. Ice water

Mix the oil in a bowl with the ice water ( I always just go with higher # and do 5 tbls.) mix w/ fork until thick and bubbly. Stir into the flour and salt until mixed and roll out.

Filling:
3lbs. Pitted red tart cherries frozen with sugar, thawed * see note
1/3 cup firmly packed brown sugar
1/3 granulated sugar
1/4 cup corn starch
1/2 tsp. cinnamon
1 1/2 cups cherry juice* see note
1 tbls. Vanilla
1/2 tsp. almond extract

Glaze:
Milk
Granulated sugar

* note
Substitute 2 cans (1 lb. ea.) red tart cherries packed in water and only use 1 cup of the liquid instead of 1 1/2 cup juice. ( this is the way I've always made it)

425* oven

For filling drain and reserve juice. Combine brown sugar, granulated sugar, cornstarch and cinnamon in saucepan. Stir in reserved juice. Cook and stir until mixture is thick and bubbly. Boil and stir one minute. Add cherries and cook one minute or until mixture comes to a boil. Remove from heat and add butter, vanilla and almond. Spoon into Unbaked pie shell.

Cover with top crust. Fold edges under and flute. Cut slits in top for steam to escape.

For glaze
Brush top with milk and sprinkle with sugar.

Bake in 425* oven for 15 minutes. Reduce temp to 350* and bake 25 more minutes or until crust is golden. Cool until barely warm before serving.



I got this recipe years ago from a little Crisco Shortening booklet 'American Pie Celebration' from 1989. It's all pies from each state in the US. This pie recipe is from Sue Kopf of Weserville, OH. It's one of our all time favorites. Hope you enjoy it too!


Peggy Ann




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