Mimi's cherry pie
Mimi’s Cherry Pie
Preheat oven to 425 degrees.
Crust for 2 pies, recipe follows:
Drain 2 cans of sour/tart cherries.
Mix cherries (2 cups) with 1 c. sugar and let stand for a few minutes to make juice and dissolve some of the sugar.
Roll out one crust and place in pie pan. Press down dough carefully. A 2 T. flour and pat around. Pour cherries over the flour and sprinkle 2 T. more flour over the berries. (Sometimes I add the flour to the cherries instead or add a small amount of corn starch). Dot the top with butter – using 2-4 T.
Roll out the second crust and cut into thin strips. Weave over the top of the cherries in a lattice pattern. Trim the edges and press down with a fork and crimp with your fingers.
Bake at 425 degrees for 15 minutes. Reduce heat and bake at 325 degrees or 350 degrees until the crust is good and brown and filling looks good and thickened.
Pâte Brisée Crust
1 c. flour
4 T. butter, chilled
1 ½ T. lard or Crisco, chilled
¼ tsp salt
Pinch of sugar
3 T. ice water
Blend flour, butter, shortening, salt and sugar until like a course oatmeal. Easiest in a food processor but can be done by hand. Add enough water to make the mixture stick together in a ball. Knead slightly with heel of your hand. Chill several hours. Roll out and continuing according to pie recipe.
Of course, follow with Sugar Shift!!