Robb's Special Cherry Pie

* Exported from MasterCook *

ROBB'S SPECIAL CHERRY PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY-----
2 2/3 c Pastry flour
1 t Salt
1 1/4 c Vegetable shortening
Ice water - 8 to 12 tbs
-----FILLING-----
2 (1 lb.) cans pitted tart red
- cherries (water pack)
1/3 c Liquid from cherries
3 tb Quick-cooking tapioca
1/4 ts Salt
1/4 ts Almond extract
1 t Lemon juice
1/2 ts Red food coloring
1 1/4 c Sugar
1/8 ts Ground cinnamon
1/8 ts Ground cloves
2 tb Butter or margarine

(DIRECTIONS FOR PASTRY)
Combine flour and salt in large mixing bowl. Cut shortening into
flour mixture, using pastry blender, until mixture resembles coarse
crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice water
over mixture and toss mixture with two forks. Sprinkle another 4
tablespoons ice water over mixture and toss mixture again. If
mixture can be pressed together to form a solid mass do not add
additional water. If mixture is still crumbly, add additional ice
water 1 tablespoon at a time, tossing mixture with forks, until a
mass can be formed. Divide mixture and form 2 balls of dough, one
slightly larger than the other. Press the larger ball of dough into
a disk and roll between sheets of waxed paper until 1/8-inch thick.
Line deep 9-inch pyrex pie plate with pastry and trim edges to
3/4-inch beyond edge of plate. Set aside. Press remaining ball of
dough into a disk and roll between sheets of waxed paper until
1/8-inch thick. Set aside.
(DIRECTIONS FOR FILLING)
Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard
remaining liquid. Add tapioca, salt, almond extract, lemon juice and
food coloring, then cherries. Combine 1 cup sugar, cinnamon and
cloves. Pour sugar mixture over cherries. Mix and let stand at least
15 minutes. Fill pastry with cherry mixture. Dot with butter.
Sprinkle with remaining sugar. Moisten rim with water. Fit top
pastry over filling. Turn top edge over bottom edge and press firmly
together, creating fluted edge. Cut vents in top to allow steam to
escape and juices to bubble. Bake at 425 degrees for 15 minutes.
Reduce temperature to 375 degrees and continue baking for 35-45
minutes, or until filling is bubbling and crust is golden brown. If
edge of crust appears to be browning too quickly, cover lightly with
aluminum foil. Cool pie thoroughly on wire rack.
Note: The spice flavor is quite subtle, but very effective when
combined with the lemon juice and almond extract. Try these
modest amounts first (I prefer them), or increase them to suit



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