Bing Cherry Pie
Pastry
2 cups flour
1 tsp sugar
1 tsp baking powder
1/4 tsp salt
1 cup lard
1/3 cup cold water
1 egg yolk
1 tsp vanilla
1 tsp vinegar
Mix together flour, sugar, baking powder and slat. Cut in lard until mixture resembles coarse meal. In a separate bowl combine the rest of the ingredients. Stir into flour mixture. Chill and allow to rest for 15 minutes before rolling out. Makes enough for a double crusted pie.
Bing Cherry Filling
4 cups bing (or other sweet) cherries, pitted
2 tbsp orange juice (fresh squeezed)
2 tbsp lemon juice (fresh squeezed)
2 tbsp corn starch
1 - 1 1/2 cups sugar (depending on how sweet you want it)
1/4 tsp cinnamon
Pinch of salt
1/4 tsp almond extract
1 1/2 tbsp cold butter, cut into small pieces
Preheat oven to 450. Place cherries in a large bowl. Mix orange and lemon juices with co
rn starch, then combine with sugar cinnamon and salt. Toss with cherries. Let rest for 15 minutes (I didn't do this) Add the almond extract, toss well. Prick the bottom pie crust. Spoon in filling. Dot all over with butter pieces. Put on the top and cut holes in it for air to escape. Bake for 10 minutes at 450, then reduce heat to 350 and bake for another 45-55 minutes.
Okay, well I messed this one up and forgot to reduce the heat. So it kind of boiled over and the crust was a bit crispier than expected. But it was still an amazing pie. I will make this again for sure. The pastry was very tasty (even when burnt) and the filling was amazingly cherry-y. Soooo good.
Pastry
2 cups flour
1 tsp sugar
1 tsp baking powder
1/4 tsp salt
1 cup lard
1/3 cup cold water
1 egg yolk
1 tsp vanilla
1 tsp vinegar
Mix together flour, sugar, baking powder and slat. Cut in lard until mixture resembles coarse meal. In a separate bowl combine the rest of the ingredients. Stir into flour mixture. Chill and allow to rest for 15 minutes before rolling out. Makes enough for a double crusted pie.
Bing Cherry Filling
4 cups bing (or other sweet) cherries, pitted
2 tbsp orange juice (fresh squeezed)
2 tbsp lemon juice (fresh squeezed)
2 tbsp corn starch
1 - 1 1/2 cups sugar (depending on how sweet you want it)
1/4 tsp cinnamon
Pinch of salt
1/4 tsp almond extract
1 1/2 tbsp cold butter, cut into small pieces
Preheat oven to 450. Place cherries in a large bowl. Mix orange and lemon juices with co
rn starch, then combine with sugar cinnamon and salt. Toss with cherries. Let rest for 15 minutes (I didn't do this) Add the almond extract, toss well. Prick the bottom pie crust. Spoon in filling. Dot all over with butter pieces. Put on the top and cut holes in it for air to escape. Bake for 10 minutes at 450, then reduce heat to 350 and bake for another 45-55 minutes.Okay, well I messed this one up and forgot to reduce the heat. So it kind of boiled over and the crust was a bit crispier than expected. But it was still an amazing pie. I will make this again for sure. The pastry was very tasty (even when burnt) and the filling was amazingly cherry-y. Soooo good.
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