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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A traditionally delicious treat is a slice of this pretty cherry pie.Frances Poste, Wall, South Dakota Ingredients:
pastry: |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup shortening |
1/4 cup ice water |
filling: |
2 cans (16 ounces each) tart cherries |
1 cup sugar |
3 tablespoons quick-cooking tapioca |
1/4 teaspoon almond extract |
1/4 teaspoon salt |
red food coloring, optional |
1 tablespoon butter |
Directions:
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
2. Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes.
3. Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack. Yield: 6-8 servings.
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