Ingredients:
1 Cup(s) all purpose flour
2 Teaspoon(s) sugar
2 Tablespoon(s) cold unsalted diced butter
2 Tablespoon(s) cold vegetable shortening
1/8 Teaspoon(s) salt
1 Teaspoon(s) Cider Vinegar
3 1/2 Tablespoon(s) water
2 packed in water Cherry
3 Tablespoon(s) lemon juiceOptional Ingredients:
1/4 Teaspoon(s) Almond Add to shopping list |
Directions:
1) In a large bowl, combine the flour, 2 teaspoons of sugar, and salt. With a pastry blender or two knives, cut the butter and shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk.
2) On a floured surface, roll out the dough to a 12-13 inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim.
3) preheat the oven to 400F Cover a baking sheet with foil.
4) In a strainer set over a bowl, drain cherries. Reverse 1/2 cup of the juice, discarding the remaining juice.
5) In a medium bowl, combine the cherries and reserved juice, the sugar, cornstarch, lemon juice, and almond extract. Pour into the pie crust and place on the prepared baking sheet(to catch drips). Bake 30 minutes, then reduce the heat to 360F and continue baking until bubbling about 20 minutes more. Transfer to a rack and cool completely. |
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