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Anyone have a recipe for Cherry Pie?
I have managed to get a few cherries off our one tree and they are I believe bing cherries and I figure I should at least make something out of them, and I like pie.
Bill

My wife is the baker in the house, I can't help with a pie recipe but; I used to have a cherry tree and we made the best jelly you ever tasted from those little tart cherries. Give that a try too.

the dough:



2� cups flour

1 tsp salt

2 Tbs sugar

1 cup chilled vegetable shortening

12 Tbs (1� sticks) cold, unsalted butter (cut into �-inch chunks)

6-8 Tbs ice water

� Mix flour, sugar, and salt in mixer.

� Add shortening and mix (about 10 seconds) until the dry dough looks like coarse sand.

� Scatter butter chunks over the dry dough and with about ten one-second pulses, cut the butter into the dry dough until the dough becomes coarse yellow crumbs and butter chunks are no bigger than small peas.

� Sprinkle 6 Tbs ice water over dry dough.

� Mix with flexible spatula and folding motion.

� Press dough with side of spatula until dough sticks together. (Add up to 2 Tbs ice water if necessary to make dough stick togther.)

� Divide dough into two balls and flatten each into 4-inch disc.

� Wrap each disc in plastic and refrigerate for 1 hour to 2 days before rolling.



the filling:



6 cups sour cherries, pitted

� cup corn starch

1 to 1� cups plus 1 Tbs sugar

� tsp ground cinnamon

� tsp almond extract

pinch of salt



� Taste cherries. If they're really tart, use the larger measure of sugar.

� Set oven rack in lowest position and turn oven to 500� F.

� If cherries are fresh, toss 'em together with all other ingredients and let 'em sit 20 minutes.

� Let chilled dough stand at room temperature until it's rollable.

� Dust work surface with flour.

� Roll dough into discs about 12 inches in diameter � 1/8-inch-thick.

� Move one dough disc into 9-inch pie dish (roll dough over rolling pin and unroll into dish).

� Fill dough-lined pie plate with cherry mixture.

� Cover with second dough disc -- trim-off excess -- pinch edges together.

� Cut slits in top crust, in star or asterisk (*) pattern.

� Lightly brush (or spray) top with 1 Tbs water and sprinkle with 1 Tbs sugar.

� Lower oven setting to 425� F.

� Bake 25-30 minutes (until crust sets and begins to brown).

� Turn pie around and lower oven temperature to 375� F.

� Bake another 25-30 minutes (until crust is deep golden brown and juice is bubbling through).

� Cool on rack 2 hours or longer before cutting.

Well thank you for the idea PDS, had not thought of jam, and thank you Ken, that looks like one I can do.
Will hopefully get this car of mine out of the way one day and get on making some pies.
Bill