Smarter Living: Recipes

Nothing says summer like a fresh-baked pie! Make sure to enjoy it hot out of the oven for the best taste!

Makes one 9-inch pie.

Pastry Ingredients

  • 1-1/2 cups all-purpose flour, stirred before measuring
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 tablespoon butter, chilled, or 1/2 cup lard, chilled
  • 1 egg, lightly beaten
  • 2 teaspoons lemon juice
  • 3 to 4 tablespoons ice water

Method

  1. Combine the flour and salt in a large mixing bowl.
  2. Cut in the butter or lard, using a pastry blender, two knives, or a pastry fork, until the fat is the size of dry peas.
  3. In a small bowl, whisk together the egg, lemon juice, and 3 tablespoons ice water.
  4. Drizzle the liquid mixture over the crumbly mixture.
  5. With a fork or spatula, mix until the pastry holds together in a ball, adding more ice water if necessary.
  6. Turn out onto a lightly floured board.
  7. Knead once or twice, lightly, to shape the dough into a ball.
  8. Wrap in foil or plastic wrap and refrigerate 30 minutes before rolling out.

    Note: For a double-crust pie, on a lightly floured board, roll out half the crust to fit the pie pan. Fit crust into pan. Add filling. Roll out the second half of the crust and place over filling.

Filling Ingredients

  • Pastry for 1 double-crust 9-inch pie
  • 4 cups fresh tart cherries, pitted
  • 1-1/3 cup sugar
  • 1/3 cup all-purpose flour
  • a dash of salt
  • 3 to 4 drops almond extract (optional)
  • 2 tablespoons butter
  • Milk
  • Sugar

Method

  1. Preheat oven to 4250F.
  2. Line a 9-inch pie pan with half the pastry.
  3. In a bowl, gently blend together the cherries, sugar, flour, salt and almond extract, if desired.
  4. Turn mixture into the pastry lined pan and dot with butter. Roll out top crust and cut into ½-inch strips.
  5. Arrange strips in a lattice pattern over the cherries.
  6. Moisten edges with water, trim and crimp to seal.
  7. Brush top of lattice strips with milk, and sprinkle with sugar.
  8. Bake 35 to 40 minutes, until golden.

last revised 8/9/2011

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