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