Here are the details on my PERFECT cherry pie- (that was originally an apple pie recipe). The thing I was most amazed at on the apple pie recipe was the crust- so I decided to try it with a cherry filling. The crust is just 2 cups of flour, 1 tsp.salt, 1 cup of shortening, and 1/4 cup ice water. Just stir the flour and salt together, cut in the shortening (using a pastry cutter), then sprinkle with the water and use your hands to form dough into a ball. Divide the dough in half- one half for the bottom crust and one half for the top crust. This dough is rather sticky and somewhat hard to manage to roll and get into the pie plate- but that is why it is so flaky and melts in your mouth. You will need extra flour to roll it out in. (And you can also use 2 sheets of wax paper and roll the dough between them- but you will still need the extra flour- it will stick to the wax paper) I have also heard that using 1/2 cup shortening and 1/2 cup butter ( instead of 1 cup shortening) is good- but I haven't tried that yet. Here is the website for the apple pie- (there was a video there to see complete instructions- I can't seem to find it now. But the complete apple pie recipe is there):
For the cherry filling- I used the recipe that was on the can of tart cherries, with a minor change:
2- 14.5 oz. cans Red Tart Pitted Cherries
3 Tbsp. corn starch
1 cup sugar (I used 1/2 c. sugar)
1/8 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. almond extract
(I actually used 3 cans and did one and a half times this recipe- except that made alittle too much filling. I usually think that the 2 cans is not quite enough filling, so we have some extra cherry sauce for pancakes or waffles. For your first time, just do the 2 cans and follow the recipe, then you can decide if you would like more filling the next time.)
Drain juice from the cherries into a medium saucepan. Whisk in corn starch, sugar, salt, and cinnamon. Cook over medium heat, stirring constantly until mixture boils and thickens. Remove from heat; stir in almond extract and cherries. Pour into prepared crust and bake at 425 for 20 minutes, then reduce heat to 350 and cook until pie is golden (maybe about 30 minutes). I like cooking the filling first because then you only have to bake the pie until the crust is brown- you don't need to worry about the fruit filling needing to cook longer than the crust, and having the crust get over cooked. (the directions for 425 for 20 minutes and then 350 for 30-40 minutes is the cooking time for the apple pie, with fresh apples- the cherry pie takes slightly less time). I am going to try to calculate the calories per serving- and I am going to try using part sugar substitute next time.
Let me know how yours turns out.
I am going to try strawberry/raspberry/rhubarb for Thanksgiving :)