fresh summer cherry pie
(decorated by Bethany)
Pie Crust: from Better Homes and Gardens Cook Book
2 2/3 cups all purpose flour
1/2 tsp salt
1/2 cup cooking oil
3-4 tablespoons milk
Filling: slightly adapted from Good Things Catered
2 lbs fresh cherries, pitted and halved
2/3 cup sugar
1 tablespoon cornstarch
2 tablespoons kirsch
1. With a fork, stir together flour and salt. Add oil and 3 tablespoons milk all at once to the flour and salt. Stir lightly, with the fork, until combined. If needed, add more milk to moisten. Form pastry into 2 balls.
2. On a lightly floured surface, flatten each pastry shell. Roll from center to edges to form a 12 inch circle, that is even in thickness. Add one pastry to a 9 inch pie plate. Cut the other pastry in thin strips to weave across the top of pie.
3. Preheat oven to 425. Combine cherries and sugar.
4. Mix together cornstarch and kirsch and add to cherries. Toss to combine and fill the unbaked pie shell.
5. Weave the lattice top with remaining dough and crimp edges.
6. Bake for 20 minutes and then reduce the heat to 350. Continue baking 50-60 minutes longer, or until filling is hot and bubbly and crust is golden brown.
Now, I’m not usually a huge fan of cherry pie either, but this was good, especially with vanilla ice cream. And this pie crust can’t be beat. It’s the one my mom swears by.
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This looks beautiful – nice work!