Cherry Pie

by Michele Elf

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INGREDIENTS:

(Double for 2 crust pies)
Pastry for Single Crust Pie:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water

Filling

2 - 21 ounce canned pie filling

PROCEDURE:

Preheat oven to 400 degrees F.
Prepare pie crust by mixing the flour and salt.
Cut shortening into the flour (will resemble cornmeal); add cold water 1 tablespoon at a time.
Mix dough and repeat until the dough is moist.
Split the dough into 2 equal halves.
With lightly floured hands, shape the dough into a ball.
On a lightly floured board roll dough out to about 1/8 inch thickness.
With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8 to 9 inch pie pan.
Gently roll the dough around the rolling pin and transfer onto the pie pan.
Unroll, easing the dough into the bottom of the pie pan.
Roll the second crust as you did the first. This time, cut the dough into 1/2 inch wide strips.
Pour Cherry filling into the pie pan.
Once the filling has been poured into the pie pan, you will weave the strips onto the top of the pie to create a lattice effect.
Bake at 400 degrees F for about 40-45 minutes. Check after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown.
Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
Leftover cherry pie will last up to 5 days, stored in the fridge.

Michele's Little This and Thats

www.NorthPoleTimes.com

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