Our Elusive Cherry Pie
To prepare the crust dough:
2 3/4 cups all-purpose flour
pinch of salt
1 cup butter
1/3 cup non-hydrogenated vegetable shortening
1 large egg
1T lemon juice
1/4 cup ice water
1. Sift the flour and salt together into a large mixing bowl.
2. Cut the butter and shortening into the flour mixture with two knives or a pastry blender.
3. In a separate bowl, beat the egg lightly. Stir in the lemon juice and add water.
4. Pour the wet mixture into the flour mixture.
5. Bring the dough together quickly using your hands.
6. Knead until smooth, either in the bowl or on a lightly floured surface.
7. Divide into two equal halves, wrap in plastic wrap/bags, and chill in fridge for 45 minutes.
To prepare the crust for the pie filling:
1. Remove one ball of dough from the fridge. Using a rolling pin (or empty wine bottle) on a lightly floured surface, roll the dough out until it is approximately an 1/8 inch thick and roughly the size of your pie pan.
2. Press carefully into a pie pan.
3. Freeze for 30 minutes.
4. Preheat oven to 400 degrees.
5. After 30 minutes have passed, remove crust from freezer and cover with tin foil that has been lightly greased on the underside. Add dry beans of any variety to the top of the foil to add pressure to the crust to prevent it from puffing up.
6. Once oven is heated, bake crust for 10-12 minutes. Set aside.
For the pie filling:
5 cups tart pie cherries
2 2/3 Tablespoons instant tapioca
2/3 cup sugar
1.5 Tablespoons lemon juice
2 drops of almond extract (scant 1/8 teaspoon)
1. Mix cherries, tapioca, and sugar together in a medium bowl. Let sit for 15 minutes.
2. Add lemon juice and almond extract.
3. Transfer mixture to pie crust.
4. Increase oven temperature to 450 degrees.
5. Remove second ball of dough from the fridge. Roll it out until it is 1/8 to 1/4 inch thick (we like it a bit thicker).
6. Cut dough into 1 inch thick strips. Weave a lattice on top of the pie, pressing the end of each strip into the lower layer of pie crust and trimming off excess dough as necessary.
7. Bake pie at 450 for 10 minutes. Place a cookie sheet underneath pie to catch drippage.
8. Turn heat down to 350 degrees and bake for 40-45 minutes until crust is golden brown and cherries are bubbling.