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My Grandma's 
Famous Cherry Pie

 

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Apple cider vinegar is the secret to a flaky crust. This tart pie is very good with

vanilla ice cream. Use canned cherries for the best results and make a lattice top. 

A lattice cutter, oven guard and pie shield may be ordered from 
Baker's Catalogue to make pie making fun and easy.
 

 

 

 

 

 

Cherry Filling


3 (14 1/2-ounce) cans OregoN
red tart cherries in water
2 1/2 tablespoons minute tapioca
1 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons butter, melted

 

Pie Crust


All-purpose flour
3/4 teaspoon salt
1/4 cup ice cold water
3/4 tablespoon apple cider vinegar
3/4 cup Crisco
solid vegetable shortening


1.  Preheat oven to 400 degrees.

2.  Filling: Drain cherries. In a large bowl, mix cherries, 

     tapioca, sugar, salt and melted butter.

 

     

      Canned cherries work

      well in this recipe.


3.  Crust: Set out a large bowl. Sift flour into 2 1/4 cups, empty  

     into bowl. 

 

 

          

      Sifting flour into the cups is the secret! Then level them off.

      I only sift the flour into the measuring cups for pie crust!

      For all other recipes, use the dip and sweep method.


4.  Stir in salt. Take out 1/3 cup of the mixed flour

     and place in a small bowl. To the 1/3 cup flour, use a fork to 

     add the water and vinegar. Place the paste in the refrigerator.

 

     

      Place ice in water, then measure for

      ice cold water.

 

5.  Cut shortening into remaining flour using mixer on low  

     speed. 

 

    

     A mixer works well for this step.

 

6.  Stir in flour paste with fork. Divide dough in half.  

 

    

     The best crust is just about to be made :)

 

7Roll half to fit a 9-inch pie plate. 

 

          

     Use plenty of flour. This is real pastry making...no photo shoot here!

 

8.  Roll remaining dough into a  

     rectangle; cut into ten 1/2-inch strips for a lattice top or roll   

     into a round and use a lattice cutter.

 

     

     Cutting the strips by hand makes

     this pie look more rustic


9.  Pour filling into unbaked pie crust. Weave strips across pie,  

     securing with water at each edge. Trim edges with a knife.

     Bake in preheated oven, 45 minutes to an hour or until pie is
     bubbling in center. Let sit 30 minutes before serving.

     Now, wasn't that easy as pie :) 
    

    You can use this same crust for any pie.
     
    
Makes 8 slices

 

Click here for a printable version

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