2 (12-oz.) cans tart cherries (or use fresh)
1 c. tart cherry juice
1 1/2 c. sugar
3 c. flour
1 tbsp butter
1 c. vegetable shortening
6-8 tbsp corn starch
1-1/2 c. sugar
Mix crusts for pie as follows: Measure flour with 1 teaspoon salt. Cut in shortening BY HAND. Mix until it resembles coarse oatmeal. Measure and mix 15 to 21 teaspoons of VERY COLD water with a fork until coated, no more. Roll out bottom crust BETWEEN wax paper. Fit to pie plate and cut, leaving a selvage to attach to the top crust. Roll out top crust between wax paper and put aside. Mix filling as follows: Open cans of cherries and drain cherry juice into a measuring cup. Put cherries in a mixing bowl and put aside. Measure corn starch and 3/4 cup sugar, mix and put into pot. Mix in cherry juice. Cook over stove on medium heat until it congeals. Add 3/4 cup sugar with butter and mix. Remove from stove add and coat cherries. Pour into bottom crust. Put on top crust, seal, cut vent holes. Cook at 425° for 35-40 minutes. Let cool and serve.
Note: You'll need to experiment with the amount of corn starch. Most recipes ask for too little, and then it won't thicken. The sugar and juice is VERY hot right from the oven. Be sure to let it cool before serving. I like french vanilla ice cream as a topping. Great holiday pie!
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