Lattice Cherry Pie

Prep Time: 30 min
Cook Time: 1 hrs
Makes: 8 servings

Ingredients:

FILLING
2 (16 oz.) cans pitted tart red cherries, water pack
3/4 cup granulated sugar
1/4 cup firmly packed brown sugar
5 tablespoons cornstarch
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon butter
6 drops red food coloring, optional
CRUST
2 cups White Lily® Enriched Bleached All Purpose Flour
1/2 teaspoon salt
2/3 cup Crisco® All-Vegetable Shortening
OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
5 tablespoons ice cold water

Instructions:

1.DRAIN cherries, reserving 1 cup liquid.
2.COMBINE granulated sugar, brown sugar and cornstarch in large saucepan. Stir in reserved cherry liquid. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir an additional 2 minutes. Remove from heat.
3.STIR in almond and vanilla extracts, butter and food coloring. Stir in cherries. Cool slightly.
4.HEAT oven to 400°F.
5.COMBINE flour and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water one tablespoon at a time, mixing with fork until flour is moistened. Form dough into 2 balls.
6.PLACE one ball on lightly floured surface. Flatten and roll to form an 11-inch circle. Place into a 9-inch pie plate. Trim 1/2 inch beyond the edge of plate. Fill with cherry mixture.
7.ROLL out remaining dough. Cut dough into 1-inch strips with a decorative pastry wheel or sharp knife. Place strips over pie in a horizontal direction. Fold alternate strips back; place a strip vertical across top. Unfold strips, and fold the strips back that are under the last vertical strip. Place another strip vertically across. Continue until pie is completed.
8.TRIM pastry strips even with edge of bottom crust. Fold bottom pastry over lattice strips and seal. Flute edge. Cover fluted edge of pie with 1 1/2-inch strip of foil to prevent excessive browning.
9.BAKE 45 to 50 minutes or until crust is golden brown. Remove foil strip during final 15 minutes of baking time.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/18 of pie), Calories 450 (Calories from Fat 160), Total Fat 18g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 5mg, Sodium 160mg, Total Carbohydrate 67g (Dietary Fiber 3g, Sugars 37g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.