| OHIO SOUR CHERRY PIE |
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Makes One 9-inch Pie 8 ServingsFILLING 1 -1/4 cups sugar 1/4 cup cornstarch 1 bag (20 ounces) frozen dry pack pitted red tart cherries (4 cups) 2 tablespoons butter or margarine 3/4 teaspoon vanilla 1/2 teaspoon almond extract 1 or 2 drops red food color (optional) CRUST 3 cups all-purpose flour 1 tablespoon plus 1-1/2 teaspoons sugar 1 teaspoon salt 1 cup plus 2 tablespoons CRISCO all-vegetable shortening 1/2 cup water 1 egg, lightly beaten 1 tablespoon vinegar GLAZE 1 tablespoon milk 1/2 teaspoon sugar For filling, combine 1-1/4 cups sugar and cornstarch in medium saucepan. Stir in cherries gently. Cook and stir on medium or medium-high heat about 10 minutes or until mixture comes to a boil and is thickened and clear. Remove from heat. Stir in butter, vanilla, almond extract and red food color, if desired. Cool 1 hour. For crust, combine flour, 1 tablespoon plus 1-1/2 teaspoons sugar and salt in large bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended to form pea-size chunks. Combine water, egg and vinegar in small bowl. Sprinkle over flour mixture, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. (You may not use all of liquid.) Divide dough into thirds. Form three 5- to 6-inch pancakes. Wrap 1 in plastic wrap. Refrigerate or freeze for later use. Heat oven to 375ºF. Roll and press bottom crust into 9-inch pie plate. Spoon filling into unbaked pie crust. Moisten pastry edge with water. Roll top crust same as bottom. Cut the word OHIO or other design in center of crust. Using the dough from the design, make leafcutouts. Lift crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Add leaf cutouts. For glaze, brush with milk. Sprinkle with 1/2 teaspoon sugar. Bake at 375ºF for 35 to 40 minutes or until filling in center is bubbly and crust is golden brown. Serve barely warm or at room temperature. |
