-CRUST-
2 1/4 c All-purpose flour 5 oz Frozen Crisco
1/2 ts Salt 1/3 c Ice water
CHERRY FILLING
1/3 c Brown sugar 1 1/2 tb Crisco
1/3 c White sugar 1 ts Almond extract
1/2 ts Cinnamon 1 tb Vanilla extract
4 tb Cornstarch 1/2 tb Milk
1 1/2 c Cherry juice 2 ts Sugar
3 lb Frozen cherries (with sugar)
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. Preheat oven to 425
degrees.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 1 1/2″
larger than inverted pie plate.Gently,ease dough into the pie plate,
being careful not to stretch the dough.Trim edge even with pie plate.
Spoon cherry filling into prepared pastry.Roll top crust the same way
as the bottom.Brush top crust with milk and sprinkle lightly with
sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350
degrees and continue baking for 25 minutes or until crust is golden
brown.Serves 6 to 8.
Yields
6 servings