Blue Ribbon Cherry Pie Recipe
Blue Ribbon Cherry Pie Recipe
Ingredients:
1 & 1/4 c of sugar (granulated)
3 Tbsps if cornstarch
1 Tbsp of softened butter
1/4 tsp of salt
1/2 c of cherry-flavored juice
2 tsps juice of lime
1/4 tsp of food color (red)
1/4 tsp of extract (almond)
3 c of canned cherries; drain & reserve the liquid
2 & 1/4 c of flour (sifted)
2/3 c of shortening
1/3 c of milk
1 tsp of sugar (granulated)
1 tsp of salt
1 eggyolk
1 eggwhite
Instructions:
Cherry-pie filling: You combine cornstarch, sugar & salt then blend butter in. Separately mix juices, extract, & food color. Pour mixture into dry components then add your canned cherries. Set aside.
Pastry: You sift salt, sugar & flour together then blend half of shortening ’til mixture appears like a cornmeal. Add rest of shortening, blend well. You beat the yolks & juice of lemon together then add milk in.
Pour this mixture into dry components, toss using your fork ’til it forms a softened dough, shape into ball. Have it divided into half. You roll the 1st-half to 1/8″ thick then pat into your pan. Have the bottom coated w/ eggwhites.
Pour in cherry-filling mixture into pan.Have the 2nd half rolled & sliced into thin strips to create your lattice cover. Seal edges. Get a 3″ foil strip then loosely fold around pie edges. Have pie baked for 50-55 mins at four hundred degrees Fahrenheit.
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