Cherry Pie III You Have To Try

Saturday, January 8, 2011

Cherry Pie III

"This is the 1999 American Pie Council's National Pie Championship first-vicinity winner in the Fruit and Berry Category."

Ingredients :

2 cups all-purpose flour
1 cup shortening, chilled
half cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H

Cut the shortening into the flour and salt with the whisking blades of a stand mixer till the crumbs are pea-sized. Mix in bloodless water by way of hand simply till the dough holds together. Divide the dough in 1/2 and shape it into disks. Wrap in plastic and refrigerate until chilled thru, 30 minutes to one hour.
Roll out one disk of dough into a eleven-inch circle. Line a nine-inch pie pan with pastry. Refrigerate till needed. Roll out the dough for the top crust, switch it to a plate or baking sheet, and refrigerate.
Preheat the oven to 375 ranges F (one hundred ninety ranges C). Place a baking tray within the oven to preheat.
Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to face for 10 mins, or till the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the warmth; simmer for 1 minute, or until the juices thicken and grow to be translucent. Remove pan from warmness, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with pinnacle crust, crimp the rims to seal, and cut vents for steam.
Bake in a preheated 375 degree F (one hundred ninety diploma C) oven at the baking tray for 45 to fifty five minutes, or until the crust is golden brown. Allow to chill for numerous hours earlier than reducing.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it frivolously, and make smooth-up less complicated.

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