No fail classic cherry pie with a perfect flakey crust every time.
|1.75 cups||(425 mL) Flour|
|.75 tsp||(3 mL) Salt|
|.75 cup||(175 mL) Tenderflake® Lard|
|4 tbsp||to 5 (60-70 mL) Ice water|
|6 cups||(1.5 L) Pitted sour cherries (fresh, frozen and thawed or canned and drained)|
|.75 cup||(175 mL) Sugar|
|Zest and juice of 1 Lemon|
|.125 tsp||(.5 mL) Ground allspice|
|.125 tsp||(.5 mL) Cinnamon|
|4 tbsp||(60 mL) Quick cooking tapioca|
|2 tbsp||(30 mL) Diced, cold unsalted butter|
|Icing sugar for dusting|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate 30 minutes.
PREHEAT oven to 400°F (200°C).
TOSS fruit with sugar, lemon zest, juice, spices and tapioca. Let stand 15 minutes.
ROLL out first round of pastry on a lightly floured surface with a floured rolling pin until slightly larger than an upside down 9-inch (23 cm) pie plate. Transfer into pie plate. Fill with cherry mixture and dot with diced butter. Trim edge of pastry even with pie plate.
ROLL out remaining pastry slightly larger than pie and place over cherries. Fold edge of top crust underneath bottom crust; seal and crimp edge with floured fork or fingers. Cut steam vents on top. Place pie on a baking sheet.
BAKE in a preheated oven for 20-25 minutes. Reduce heat to 350°F (180°C) and continue to bake until juices bubble and crust is golden, about 30-35 minutes longer. Allow pie to rest 1 hour to allow juices to set. Dust with icing sugar before serving.
Cover edge of pastry with foil, if browning too quickly.
Serve with vanilla ice cream.
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