Classic Deep Dish Cherry Pies Recipe
Ingredients
| All-purpose flour -€“ 4 cups, sifted | ||
| Salt | 2 Teaspoon (Pastry:) | |
| Lard | 1 1/3 Cup (16 tbs) (Pastry:) | |
| Ice-cold water -€“ about ¼ cup | ||
| Red sour cherries -€“ 10 cups (five 1-pound cans), pitted | ||
| Sugar | 4 Cup (16 tbs) (Filling:) | |
| Cornstarch | 1/4 Cup (16 tbs) (Filling:) | |
| Salt | 1/4 Teaspoon (Filling:) | |
| Lemon juice | 1 (Filling:) | |
Directions
GETTING READY
1) Preheat the oven at 450° F.
MAKING
2) To make the pastry, sift the flour and salt.
3) Cut in lard till the mixture looks coarse.
4) Till the mixture can be shaped into a ball, keep mixing with a fork and adding ice water
5) On a flour dusted board, break down the dough into smaller pieces and roll them out to a 1/8-inch thickness.
6) With the help of a pastry wheel or knife, cut 3-inch squares place in oven for about 15 minutes.
7) For the filling, in a saucepan, drain out the cherry juice and bring to a boil.
8) Combine sugar, cornstarch, and 1/4 teaspoon salt and sift into the juice while stirring continuously to avoid lumps .
9) Continue cooking till the liquid is clear and thick.
10) Now add the lemon juice and the cherries and continue heating.
SERVING
11) Can be served hot or cold topped with a dollop of whipped cream.
1) Preheat the oven at 450° F.
MAKING
2) To make the pastry, sift the flour and salt.
3) Cut in lard till the mixture looks coarse.
4) Till the mixture can be shaped into a ball, keep mixing with a fork and adding ice water
5) On a flour dusted board, break down the dough into smaller pieces and roll them out to a 1/8-inch thickness.
6) With the help of a pastry wheel or knife, cut 3-inch squares place in oven for about 15 minutes.
7) For the filling, in a saucepan, drain out the cherry juice and bring to a boil.
8) Combine sugar, cornstarch, and 1/4 teaspoon salt and sift into the juice while stirring continuously to avoid lumps .
9) Continue cooking till the liquid is clear and thick.
10) Now add the lemon juice and the cherries and continue heating.
SERVING
11) Can be served hot or cold topped with a dollop of whipped cream.
Chef
