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Uploaded on Feb 9, 2010
The recipe for the Pie Crust is below the Cherry Pie recipe
Old Fashioned Cherry Pie (10" pie) 1 plus1/2 cup sugar 1/2 cup flour 3 - 15 oz. cans red Tart pitted Cherries packed in water, Drained (not the cherry pie filling) 1 tsp. almond extract 3 TBs. butter cut into small pieces 1. Prepare your pastry See video Preparing Pie Crust from Marjorie's Candies I like to prepare even the Lattice crust ahead, then I slide it on top of the filling and it is ready for the oven Preheat oven to 425 F. 2. Combine the dry ingredients and add them to the drained cherries and gently toss the cherries. 3. Add the almond extract and gently toss the cherries again. 4. Pour the cherries into the pastry lined pie pan. 5. Dot the filling with the butter. 6. Slide the Lattice Pastry top over the filling. 7. Trim the over lapping dough with a scissor and turn the edges under. 8. Brush with egg white and sprinkle lightly with sugar. 9. Cover the edge of the pie with aluminum foil. 10. Bake for 45 minutes approx. until the fill begins to bubble and the crust is golden brown. At about 1/2 hour remove the aluminum foil to allow the edges to brown. Watch the pie after about 40 min.to be sure that it doesn't get to dark in areas.
10" Pie (double crust) 2 plus 2/3 cup sifted flour 1 tsp. salt 1/2 cup chilled butter 1/2 cup shortening 1/4 cup ice water 1. Combine the sugar and salt with the flour. 2. Cut in the butter and shortening. 3. Add the vanilla to the ice water and and add this to the flour mixture a TBs. at a time and bring it together using a fork. May use a mixer, but do not over mix. Just mix until the dough comes together. 5. Form the dough into a ball, cut the ball in half and refrigerate for 1/2 hour. 6. Roll one of the balls to fit the pie shell. See The Pie Crust video to see the roling out of the dough for the bottom crust. See The Lattice Top video for creation of the Lattice Top