Ok...straight off to this week's recipe. This recipe is for those who want something a little different besides the usual Thanksgiving pumpkin pie. Of course, around here we'll be serving sweet potato pie and this wonderful recipe for cherry pie. Those of you who want a turkey recipe are going to have to wait until next week because my lovely wife and I are trying out two new turkey recipes this week. So until then, here is Smilin' Paul's Cherry Pie:
Make a pastry, (Or you can cheat and use a store bought premade pastry)
Pastry
2 cups all purpose flour
1 tsp salt
2/3 cup shortening
6-8 tbsp of ice water
Mix the flour and salt in a large mixing bowl. With pastry blender, blend in shortening until it resembles coarse crumbs. Mix in the ice water 1 tbsp at a time until dough forms a ball. Do not overmix. Divide dough into two balls. Using a well floured surface and rolling pin, roll each pastry ball from the centerto the edges with a long smooth strokes. Roll each pastry into a circle large enough to to fit in a 9 inch pie plate.
Next for the filling you'll need
1 1/2 cups of sugar
3 tbsp cornstarch
2 cans of Oregon red Tart pie cherries
1 tbsp butter
2 crusts for 9 inch pie plate
Preheat oven to 400 degrees. Drain the cherries and reserve the juice from one can. In a suacepan stir the cherry juice into the combined mixture of the cornstarch and half the sugar. Cook over med. heat stirring constantly until thickened. Remove from heat and gently stir in remaining sugar and the cherries. Pour the filling into a pastry lined pie pan. Dot with butter. Adjust the crust, seal and vent it. Bake it for 40-45 minutes or until it browns and the filling begins to bubble. If necessary, cover teh edges with foil during the last 15 mins to prevent over browning. Cool the pie for several hours before slicing. This promotes nice thickening of the filling. Enjoy it folks. Remember, cherry pie is just as American as apple pie, it just doesn't have an agent...
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
Make a pastry, (Or you can cheat and use a store bought premade pastry)
Pastry
2 cups all purpose flour
1 tsp salt
2/3 cup shortening
6-8 tbsp of ice water
Mix the flour and salt in a large mixing bowl. With pastry blender, blend in shortening until it resembles coarse crumbs. Mix in the ice water 1 tbsp at a time until dough forms a ball. Do not overmix. Divide dough into two balls. Using a well floured surface and rolling pin, roll each pastry ball from the centerto the edges with a long smooth strokes. Roll each pastry into a circle large enough to to fit in a 9 inch pie plate.
Next for the filling you'll need
1 1/2 cups of sugar
3 tbsp cornstarch
2 cans of Oregon red Tart pie cherries
1 tbsp butter
2 crusts for 9 inch pie plate
Preheat oven to 400 degrees. Drain the cherries and reserve the juice from one can. In a suacepan stir the cherry juice into the combined mixture of the cornstarch and half the sugar. Cook over med. heat stirring constantly until thickened. Remove from heat and gently stir in remaining sugar and the cherries. Pour the filling into a pastry lined pie pan. Dot with butter. Adjust the crust, seal and vent it. Bake it for 40-45 minutes or until it browns and the filling begins to bubble. If necessary, cover teh edges with foil during the last 15 mins to prevent over browning. Cool the pie for several hours before slicing. This promotes nice thickening of the filling. Enjoy it folks. Remember, cherry pie is just as American as apple pie, it just doesn't have an agent...
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
posted by Smilin' Paul Villa | 6:14 PM
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