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Classic 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)
For filling
  Canned sour red cherries 5 Pound, pitted (Use 5 Cans, 1 Pound Each, About 10 Cups)
  Sugar 4 Cup (64 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon (Extracted From 1 Fruit)
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Cherry
Interest: 
Kids, Party
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
25

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