Рецепт Classic Cherry Pie
by Global Cookbook

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Ингредиенты

1 c. sugar, depending on sweetness of cherries and personal preference.
1/3 c. flour
8 c. pitted Olson's Bing, Royal Ann, or possibly Tartarian cherries (about 3-1/2 lbs.)
1/4 tsp almond extract
2 Tbsp. butter

Preheat oven to 425 degrees.
Place flour and salt into a medium mixing bowl or possibly into the food processor.
Cut in shortening and butter and work with a fork or possibly pastry cutter till mix is like coarse corn meal. If using a food processor, use the "S"
blade.
Sprinkle in cool water, 1 Tbsp. at a time, mixing till all flour is moistened and forms a ball. Slightly refrigeratetill ready to roll out the pie crust.
Filling:o In a large mixing bowl, stir together sugar and flour. Mix well with cherries.
o Roll pastry out on a cutting board which is dusted with flour and sugar.
o Place bottom crust in 9'' pie plate. Sprinkle with almond extract and dot with butter.
o Moisten the outer edge of bottom crust with cool water, so which the top crust will adhere.
o Add in cherry mix. Sprinkle with almond extract and dot with butter.
o Cover pie with top crust, crimping edges and adding slits to allow for steam to escape.
o Cut a piece of aluminum foil about 3" wide and cover the edge of the pie to prevent excessive browning. (Remove foil during last 15 min of baking.)
Bake at 35-45 min or possibly till crust is brown and juices are bubbly.
To freeze pies:Freeze pie unwrapped; when frzn, wrap carefully and return to freezer.
(Pies will keep for four to six months.)
Bake as directed.