Cherry Pie

Recipe:

INGREDIENTS:

Pie Crust

• 3 cups all-purpose flour

• 1 teaspoon salt

• 3/4 cup vegetable shortening or lard

• 3/4 cup salted butter, cut into pieces

• 1 egg, lightly beaten

• 1 tablespoon distilled white vinegar

Filling:

• 2 pounds pitted cherries

• 3.5 tablespoons corn starch

• 1 cup + 2 tablespoons sugar

• 1 tablespoon butter

• 1/4 teaspoon almond extract

INSTRUCTIONS:

1. First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.

2. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)

3. Next, make the filling: Mix the cherries, corn starch, sugar, butter and almond extract. Let sit for 10 minutes.

4. Preheat the oven to 475 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pans. Pour the cherry filling in the bottom of the unbaked pie shell. Add dough to top of pie for a full cover or create a lattice crust. If covering completely, make sure to add incisions so the pie can ventilate.

5. Lower temperature to 375 degrees F and bake for 60 minutes.