Cherry Pie – Photo by Richard Hugh Wilson
What kind of gift shows love?
Chocolate? Flowers? A gift card?
How about something different?
Happy Valentine’s Day! Make a Pie!
This recipe found it’s way to many a stomach in my family and among my friends. This pie is a recipe for those who can eat wheat, that I found in the Oregonian years ago.
Show your love when you say Happy Valentine’s Day! Make a Pie! (HUGS)
Recipe Bob’s Cherry Pie
(Reference: Oregonian Newspaper 2007)
Makes one 9-inch pie Crust:
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons granulated sugar
1 cup vegetable shortening, chilled
12 tablespoons cold unsalted butter, cut into 1/4-inch pieces (1 1/2 sticks)
6 to 8 tablespoons ice water
Filling:
1/4 cup cornstarch
1 to 1 1/4 cups plus 1 tablespoon granulated sugar (divided)
1/4 teaspoon ground cinnamon
Pinch of salt
6 cups fresh sour cherries, pitted
1/4 teaspoon almond extract To make crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. Turn the mixture into a medium bowl.
Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together. Divide the dough into two balls and flatten each into a 4-inch disk. Wrap both separately in plastic and refrigerate at least 1 hour before rolling.
Meanwhile, adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and preheat oven to 500 degrees. Remove one piece of dough from the refrigerator and roll it on a lightly floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate, gently easing and pressing into place. Leave the dough that overhangs the lip of the plate in place; refrigerate while you make the filling. To make filling: In a medium bowl mix together the cornstarch, 1 to 11/4 cups sugar (depending on tartness of cherries), cinnamon and salt. Stir in the cherries and almond extract. Turn the cherry mixture into the dough-lined pie plate.
Roll out the second piece of dough to a 12-inch circle. Place the dough over the filling. Flute the edge or press with fork tines to seal. Cut 4 slits in the top crust. Lightly brush or spray the top with the water and sprinkle with the remaining 1 tablespoon sugar.
Lower the oven temperature to 425 degrees. Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 to 30 minutes. Rotate the pie and reduce the temperature to 375 degrees; continue baking until the juices bubble and the crust is a deep golden brown, 30 to 35 minutes longer. Transfer to wire rack and cool to room temperature, at least 3 hours.