Michigan Tart Cherry Pie
- Makes: 8 servings
- Prep 30 mins
- Cool At least 2 hrs
- Bake 1 hr
- Stand 45 mins
fresh or frozen unsweetened pitted tart red cherries
Two Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
- In a large bowl, stir together the 1-1/4 cups granulated sugar, quick-cooking tapioca, and cornstarch; add frozen cherries and lemon juice. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally. (If using fresh cherries, let cherry mixture stand about 15 minutes or until a syrup forms; stirring occasionally.)
- Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.
- Transfer cherry mixture to the pastry-lined pie plate. Cut slits in remaining pastry to make a pretty design; place on filing. Trim overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush top pastry with a little water. Sprinkle the 1 tablespoon sugar on top pastry. To prevent overbrowning, cover edge of pie with foil.
- Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.
Helens Two-Crust Pie Pastry
cake flour or all-purpose flour
- 1 1/2
cold butter, cut into pieces
egg, lightly beaten
lemon juice or vinegar
- In a large bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
- In a small bowl, stir together 6 tablespoons of the water, egg and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
- Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
- On a lightly floured surface, roll 1 disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
- Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes. Makes 2 pie crusts.
(Michigan Tart Cherry Pie )Servings Per Recipe 8, Thiamin (mg) 1, chol. (mg) 72, Riboflavin (mg) 0, Niacin (mg) 4, sat. fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 8, Folate (µg) 125, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sodium (mg) 573, sugar (g) 42, Potassium (mg) 265, calcium (mg) 40, cal. (kcal) 632, iron (mg) 5, pro. (g) 7, vit. A (IU) 1895, vit. C (mg) 12, carb. (g) 97, Fat, total (g) 25