Delicious Cherry Pie

Ingredients

For the Crust
2 cups flour
2 Tbs sugar
1/2 tsp salt
12 Tbs cold butter, cut into small pieces
4 Tbs shortening
6 Tbs ice water
1 egg yolk
1 Tbs milk

For the Filling
1 1/2 lbs. fresh cherries, stemmed, pitted, halved (I used a mixture of dark Lambert and light Royal Ann cherries)
1/4 cup sugar
1/4 cup brown sugar
2 1/2 Tbs cornstarch
2 tsp vanilla
1/4 tsp cinnamon
1 Dash nutmeg


Procedure
For the crust, in a large mixing bowl, stir together the flour, sugar, and salt. Work the butter and shortening in with your fingers, until the mixture resembles coarse bread crumbs. Sprinkle in ice water, 1 Tbs at a time, stirring gently with a fork after each addition, adding only enough ice water to form a rough mass. Do not add more than 6 Tbs. Divide the dough in half, and pat each half into two smooth, flattened disks. Wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 375 degrees F.

For the filling, in a large bowl, combine cherries, sugar, brown sugar, cornstarch, vanilla, cinnamon, and nutmeg. Stir well to combine.

To assemble pie, roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate (other half of dough should remain in the refrigerator until needed). Using a slotted spoon, so as not to include too much liquid, scoop the cherries into the pie plate over the crust. Roll out the second pie dough round, and fit it over the top of the cherries. Trim off the excess dough, and make the crust look all pretty. Cut some vents into the pie dough. Whisk together egg yolk and Tbs milk. Brush the yolk mixture evenly over dough.

Bake pie for 65-70 minutes, or until crust is golden brown. If your crust or your crust edges starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature, before slicing.

share. eat. repeat.


basically verbatim from a Sugar Plum recipe.