It’s Pie Day! Michigan Cherry Pie
Preheat oven to 425°
2 1/4 c. all purpose flour
3/4 tsp. salt
14 Tbsp Crisco shortening, frozen
2 Tbsp ultrafine sugar
10 Tbsp ice water
Combine flour, sugar and salt in food processor.
Cut shortening into dice-sized cubes.
Pulse shortening with flour until mixture resembles coarse sand.
Add ice water 3 Tbsp at a time, pulsing each time.
Dough should be somewhat crumbly.
Form into 2 balls and flatten until they resemble hockey pucks.
Place in refrigerator for 30 minutes.
2 24-oz packages Friske(r) Montmorency Frozen Cherries
1 1/2 c. sugar
6 Tbsp. cornstarch
1/2 tsp. almond extract
In large mixing bowl, combine cherries, sugar, cornstarch and almond extract. Mix well until all cherries are coated. Place in a 4-qt saucepan and bring mixture to a boil. (This may take a while since the cherries are frozen!) Boil, stirring all the time, for about 1 minute until liquid has thickened and becomes translucent. Turn off heat and let cool.
Roll out bottom pie crust and line a 9.5” pie pan. Pour in cherry filling. Roll out top crust and cut into strips for a lattice-weave top.
Bake at 425° for 50-60 minutes. Cover the edges with a pie shield or foil after 30 minutes to prevent crust burning.
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