Provided by All Recipes
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.
Calories 506cal Total fat 28g Cholesterol 4mg Sodium 66mg
Carbohydrates 63g Fiber 2g
This recipe has been added to the following public cookbooks:
Caroline thinks this looks good.,
Sharen's Cookie Cookbook,
KEN'S,
Henry's recipes,
teri's
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Nelson
11/17/09 08:34 AM | Cherry PieOK, but how do you achieve the criss/cross lacing which adds a lot to this dish. Start at one corner & lay all those strips on top of each other? |
| ★ ★ ★ ★ ★ | TTOMSSON
12/12/07 06:28 PM | Cherry PieWas very easy to make and the pie was sorry to say was almost as good as my grandmother's |
1 - 2 of 2 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
