Fresh Cherry Pie

Bake an All American Cherry Pie!  That is what we are going to do.  We were lucky enough to get LOTS of cherries on our tree this year.  If you pick the cherries at the height of the season they are more flavorful, require less sugar, and make the most of delicious pie.

Wash the berries, drain well
Pick them over
Remove stems and hulls

Make pastry for Two-Crust Pie. I used, Betty Homes & Gardens: Pastry for Double Crust Pie.

2 cups flour, 2/3 cup shortening & 6-7 Tbs. cold water. Divide the dough in half and the roll each out between 2 pieces of wax paper. Line a pie pan with one.  

Pie Crust Help - See nanarecipes.com

For 9" Cherry Pie

• 1 1/3 cup sugar
• 5 Tbs. flour
• 1/2 tsp cinnamon
• 4 drops of Almond extract
• 4 cup fresh cherries

1. Mix all together, then add cherries, mix lightly through and pour into pastry lined pie pan.
2. If fruit is dry, sprinkle with 2 Tbs. water over it.  Cover with top crust.
3. Bake 425 degrees, 35 to 45 min.   Bake until crust is nicely  browned and juice begins to bubble through slits in crust.  Serve slightly warm, not hot.

Tupps Tidbits:  Use the small or larger amount of sugar according to the sweetness of the fruit. Very tart fruit may require even more sugar ( up to 1 1/2 cups for 1 qt.).

Never had a cherry pie this good!  Light and flaky crust, and vanilla ice cream to top it all off. KEEPER IN OUR HOUSE!!!!!

Where did we find this recipe? Betty Crocker, first edition cookbook