Ohio Sour Cherry Pie

Total Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 5 ounces frozen crisco
• 1/3 cup ice water
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 1/2 cups cherry juice
• 1 1/2 tablespoons crisco
• 1 tablespoon vanilla extract
• 2 teaspoons sugar
• 1/3 cup sugar
• 4 tablespoons cornstarch
• 3 lbs frozen cherries (with sugar)
• 1 teaspoon almond extract
• 1/2 tablespoon milk

Recipe

• 1 for crisco crust, combine flour and salt in food processor.
• 2 cut frozen crisco shortening into chunks with knife and add to food processor.
• 3 process (pulse) until mixture forms fine crumbs.
• 4 add ice water while the machine is running and continue to run processor until dough forms on the blades.
• 5 remove and form dough into two balls.
• 6 cover and refrigerate for 30 minutes.
• 7 preheat oven to 425 degrees.
• 8 for sour cherry filling, combine brown and sugars, cinnamon and cornstarch in saucepan.
• 9 add cherry juice and cook until mixture is thick and bubbly.
• 10 stir and boil the mixture for one minute.
• 11 add cherries and cook for one minute or until it starts to boil again.
• 12 remove from heat and add crisco shortening and almond and vanilla extracts.
• 13 remove refrigerated dough.
• 14 on lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.
• 15 gently,ease dough into the pie plate, being careful not to stretch the dough.
• 16 trim edge even with pie plate.
• 17 spoon cherry filling into prepared pastry.
• 18 roll top crust the same way as the bottom.
• 19 brush top crust with milk and sprinkle lightly with sugar.
• 20 bake at 425 degrees for 15 minutes.
• 21 reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.