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Ingredients

Directions

  • 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.)

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  • 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.

Nutrition Facts

632 calories; 25 g total fat; 72 mg cholesterol; 573 mg sodium. 97 g carbohydrates; 7 g protein;

Helens Two-Crust Pie Pastry

Ingredients

Directions

Helen¿s Two-Crust Pie Pastry:

  • 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.

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  • 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.

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