Late-Summer Cherry Pie |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| CRUST: 1/3 cup whole milk | 1 tablespoon distilled white vinegar | 2 cups all purpose flour |
| 1/2 teaspoon salt | 1 cup chilled solid vegetable shortening, cut into 1/2-inch cubes | FILLING: 2/3 cup plus 1/4 cup sugar |
| 3 tablespoons cornstarch | 2 tablespoons orange juice | 1 tablespoon grated orange peel |
| 1 teaspoon ground cinnamon | 1/4 teaspoon almond extract | 1/8 teaspoon salt |
| 5 cups pitted fresh cherries (about 2-1/2 pounds) or frozen pitted sweet dark cherries, thawed, drained (about 26 ounces frozen) | 1 egg, beaten to blend with 2 teaspoons water (for glaze) | |
| 1 | FOR CRUST: Whisk milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes. |
| 2 | MEANWHILE, PREPARE FILLING: Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine. Add cherries and toss to blend. Let stand 30 minutes. |
| 3 | Preheat oven to 400 F. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Roll out second disk on lightly floured work surface to 12x8-inch rectangle. Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips. Spoon cherry filling into crust. Place 5 dough stips across pie in 1 direction and 4 in oppostire direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges with egg glaze. Sprinkle 1/4 cup sugar over lattice. |
| 4 | Bake pie 20 minutes. Cover crust edges with foil collar to prevent over-browning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature. |