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Cherry-Almond Pie
Bake: 45 mins at 400°F
Ingredients
- 5 cups fresh or frozen unsweetened, pitted tart red cherries
- 1 recipe Pastry for Double-Crust Pie (see recipe below)
- 3/4 to 1 cup sugar
- 1/3 cup chopped almonds, toasted
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon Amaretto or several drops almond extract
Directions
1. Thaw cherries, if they're frozen. Combine the thawed cherries with sugar, almonds, tapioca,and Amaretto. Let the fruit-and-nut mixture stand for 10 minutes.
2. Prepare pie pastry. On a lightly floured surface, roll each ball of pastry to form a 12-inch circle. Ease one portion of the pastry into a 9-inch pie plate, being careful to avoid stretching the pastry. Trim pastry so it's even with edges of the pie plate. Cut decorative slits or cutouts in remaining rolled pastry so the steam can escape while the pie bakes.
3. Turn the cherry filling into the pastry. Add pastry for the top crust and trim 1/2 inch beyond the edge of the pie plate. Seal and finish the edge with scallops or flutes. Cover the edge of the pie with foil. Place the pie plate on a baking sheet.
4. Bake the pie in a 400 degree F oven for 30 minutes; remove foil. Bake for 15 to 20 minutes more or until golden. Cool on wire rack. Makes 8 servings.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
Directions
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.
