4th Generation Homemade Cherry Pie Recipes

Steps:

• Preheat oven to 425 degrees.
• To Make Pie Crusts:.
• Combine flour and salt in medium sized bowl.
• Cut in shortening with pastry cutter until mixture resembles little round pieces of dough.
• Add your tablespoons of water one at a time, stirring together with a fork.
• Form dough into 2 balls.
• Between two sheets of wax paper, roll out one ball of dough to the width and length of an average pie dish. It should be about 1/8 of an inch thick when completely rolled out. Carefully remove top wax sheet, and flip bottom wax sheet with pie crust onto your pie dish,(with the pie crust facing inside of your pie dish).
• Carefully remove wax sheet, and press pie crust into your pie dish.
• Roll out your second ball of dough for the top pie crust.
• Pour in your filling when done into the pie crust.
• Take your second pie crust for the top, peel off the top wax paper and place (pie crust down) on your pie, carefully peeling back the bottom piece of the wax paper.
• Pinch edges together, use a fork to create a decorative edge.
• Poke holes with a fork into the top of the crust.
• Bake at 425 degrees until crust is golden brown.
• To Make Filling:
• Drain cherries, reserve 1 cup of cherry liquid. Set cherries aside to stir in later.
• Combine sugar, flour and salt in medium sized saucepan.
• Stir in reserved cherry liquid.
• Bring to a boil while stirring continously with a whisk.
• When sauce is thick, reduce heat to a simmer.
• Simmer for 5 min, still stirring.
• Stir in butter and almond extract, and the cherries that you drained the liquid from. Do this with a spoon, so the cherries don't tear.
• Remove from heat.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.

Steps:

• In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.