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Deep Dish Cherry Pies

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Ingredients
For pastry
  Sifted all purpose flour 4 Cup (64 tbs)
  Salt 2 Teaspoon
  Lard 1 1⁄3 Cup (21.33 tbs)
  Ice cold water 1⁄4 Cup (4 tbs) (adjust quantity as needed)
For filling
  Canned pitted red sour cherries 5 Pound (5 cans, 1 pound each)
  Sugar 4 Cup (64 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Lemon 1 , juiced
  Heavy cream 2 Cup (32 tbs), whipped
Directions

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 (450°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.
Heat through.

Recipe Summary

Method: 
Baked
Dish: 
Pie
Ingredient: 
Cherry
Preparation Time: 
5 Minutes
Servings: 
16

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