You 'll be able to tell that this is a prize-winning recipe. The crust is flaky and buttery, the cherry filling is thick and perfectly sweetened, and there 's a lovely hint of almond extract.
| Yield: | 1 - 9 inch pie |
| Ingredients | |
| 2 cups all-purpose flour 1 cup shortening 1/2 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 | |
- Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
- Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
- Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 506 cal | Total Fat: | 27.5 g | Cholesterol: | 4 mg | |||
| Sodium: | 66 mg | Carbohydrates: | 62.9 g | Fiber: | 1.5 g | |||
| Protein: | 3.6 g | |||||||
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