Deep Dish Cherry Pies
|Sifted all purpose flour||4 Cup (64 tbs)|
|Lard||1 1⁄3 Cup (21.33 tbs)|
|Ice cold water||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Canned pitted red sour cherries||5 Pound (5 cans, 1 pound each)|
|Sugar||4 Cup (64 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Lemon||1 , juiced|
|Heavy cream||2 Cup (32 tbs), whipped|
To make the pastry, sift flour and salt.
Cut in lard until mixture resembles coarse meal.
Gradually add ice water, mixing with fork until mixture can be shaped into a ball.
Divide dough into halves and roll out each piece 1/8 inch thick on lightly floured board.
Cut into 3-inch squares with pastry wheel or knife and bake in preheated very hot oven (450Â°F.) about 15 minutes.
For filling, drain cherry juice into saucepan.
Heat juice to boiling.
Mix sugar, cornstarch, and salt; sift into juice, stirring constantly.
Cook, stirring, until clear and thickened.
Add lemon juice and cherries.