WASHINGTON’S CHERRY PIE
1 3/4 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup vegetable shortening
4-6 tablespoons cold water
2 cans (21 ounces each) cherry pie filling
1/3 cup firmly packed light brown sugar
1/4 cup (1/2 stick) cold butter, cut into small pieces
Vanilla ice cream
1. Preheat oven to 400° F.
For pastry; use either our family favorite (no special appliance required) —
double click here on Tootie’s Pie Crust
or follow directions here for mixing food-processor pastry:
Place 1 1/4 cups flour and salt in a food processor; process with short pulses to mix. Add shortening; process
until mixture resembles coarse crumbs. Add 4 tablespoons cold water; process just until dough begins to cling together, adding more water if needed.
2. Shape dough into a disk on a lightly floured surface and wrap in plastic wrap. Chill for 30 minutes. Roll dough to a 12-inch round. Place in a 9-inch pie plate. Trim and crimp edges. Spoon cherry pie filling into piecrust.*
3. Combine remaining flour and brown sugar in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form. Sprinkle crumbs evenly over pie filling.
4. Bake pie until filling is bubbly and crust is golden, 45-55 minutes.
Cool pie on a wire rack.
5. Serve with the best vanilla ice cream you can find.
*If you prefer a more traditional cherry pie, just use filling, prepare crust for a two-crust pie, and create a lattice top for the pie before baking.
You can find this and other recipe(s) by tapping here on the Home Cookin’ index.