Homemade Cherry Pie
|All purpose flour||2 Cup (32 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|For cherry filling|
|Sour cherries||2 1⁄2 Cup (40 tbs)|
|Juice||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Almond essence||1 Teaspoon|
Pour into one measuring cup (but don't stir together): 1/2-cup vegetable oil 1/4-cup milk Then pour all at once into the flour.
Stir lightly until mixed.
Halve, and flatten each half slightly.
Place one half between two sheets of waxed paper (12" square).
Lightly dampen tabletop to prevent paper from slip- ping, roll out gently till circle reaches edge of paper.
Peel off top paper.
Lift paper and pastry by top corners (they will cling together) and place, paper side up, in 8" or 9" tin.
Carefully peel off paper.
Gently ease into pan.
Trim even with rim.
Top crust rolled as above.
Snip small slits in the centre.
Cherry filling: 3/4-cup juice salt 2 tblspns, butter 21/2-cups sour cherries 2 tblspns, cornstarch 1/2 - 3/4-cup sugar 1 tspn, almond essence Drain cherries.
Combine cornstarch, sugar and salt.
Stir in juice.
Cook until thick and clear.
Add almond essence, pour over cherries.
Place in an unbaked shell, dot with butter.
Place top crust in place and bake in hot oven (425° F) for 40 minutes.