Cherry Pie III Best Family Recipes

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Cherry Pie III

"This is the 1999 American Pie Council's National Pie Championship first-vicinity winner inside the Fruit and Berry Category."

Ingredients :

2 cups all-purpose flour
1 cup shortening, chilled
half of cup bloodless water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H

Cut the shortening into the flour and salt with the whisking blades of a stand mixer till the crumbs are pea-sized. Mix in bloodless water by way of hand just till the dough holds together. Divide the dough in half of and form it into disks. Wrap in plastic and refrigerate till chilled through, 30 minutes to 1 hour.
Roll out one disk of dough into a 11-inch circle. Line a nine-inch pie pan with pastry. Refrigerate till needed. Roll out the dough for the pinnacle crust, switch it to a plate or baking sheet, and refrigerate.
Preheat the oven to 375 degrees F (a hundred ninety ranges C). Place a baking tray inside the oven to preheat.
Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 mins, or until the sugar attracts out the cherries' juices. Bring to a boil over medium warmth, stirring continuously. Lower the warmth; simmer for 1 minute, or till the juices thicken and turn out to be translucent. Remove pan from warmness, and stir in butter and almond extract. Allow the filling to chill to lukewarm. Pour the filling into the pie shell. Cover with pinnacle crust, crimp the edges to seal, and cut vents for steam.
Bake in a preheated 375 diploma F (190 diploma C) oven at the baking tray for forty five to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before reducing.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook dinner it calmly, and make easy-up easier.

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