Cherry Pie



6 to 8 servings



Buttermilk Crust

3 cups flour
2 tbsp. sugar
1-1/2 tsp. salt
1/2 cup unsalted butter, cut up
6 tbsp. cold vegetable shortening
1/2 cup buttermilk


3 cans (14-1/2) tart cherries
1-1/2 cup sugar
1/3 cup flour
1 dash salt
2 drops red food coloring, optional
2 tbsp. butter, cut up


Make crust:
Combine flour, sugar and salt. Add butter and shortening and mix until mixture resembles coarse crumbs. Gradually add buttermilk. Divide pastry into 2 balls, one slightly larger than the other. Flatten into two disks. Wrap and refrigerate 30 minutes.

Make filling:
Drain cherries, reserving 1/2 cup juice. Whisk together sugar, flour and salt in saucepan. Whisk in reserved cherry juice. Bring to boil over medium heat; boil, stirring, 2 to 30 minutes until slightly thickened. Remove from heat; stir in cherries, food coloring and butter. Cool.

Arrange a jelly-roll pan on center rack of oven. Heat oven to 425°. On lightly floured surface, roll larger pastry disk into 12-inch circle. Fit into a 9-inch pie plate, leaving 3/4-inch overhang. Spoon filling into pastry. Roll remaining pastry into a 10-inch circle; place on top of filling. Press edges together; trim and flute. With a small knife, cut decorations from scraps and place on top of pie. Cut vents in top. Place pie on jelly-roll pan and bake 15 minutes. Reduce oven temperature to 375°. Bake 55 minutes more until filling is bubbly.

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