Ohio Sour Cherry Pie

---------- Recipe via Meal-Master (tm) v8.04

Title: OHIO SOUR CHERRY PIE
Categories: Pies
Yield: 8 servings

-----------------------CRISCO CRUST-----------------------
1 x (Use 9" pie plate)
2 1/4 c All-purpose flour
1/2 ts Salt
5 oz Frozen Crisco
1/3 c Ice water

--------------------SOUR CHERRY FILLING--------------------
1/3 c Brown sugar
1/3 c White sugar
1/2 ts Cinnamon
4 tb Cornstarch
1 1/2 c Cherry juice
3 lb Frozen cherries (frozen with
1 1/2 tb Crisco
1 ts Almond extract
1 tb Vanilla extract
1/2 tb Milk
2 ts Sugar

For Crisco crust,combine flour and salt in food
processor.Cut frozen Crisco shortening into chunks
with knife and add to food processor.Process (pulse)
until mixture forms fine crumbs.Add ice water while
the machine is running and continue to run processor
until dough forms on the blades.Remove and form dough
into two balls.Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees.For Sour Cherry
Filling,combine brown and white sugars,cinnamon and
cornstarch in saucepan.Add cherry juice and cook until
mixture is thick and bubbly.Stir and boil the mixture
for one minute.Add cherries and cook for one minute or
until it starts to boil again.Remove from heat and add
Crisco shortening and almond and vanilla extracts.
Remove refrigerated dough.On lightly floured
surface,roll bottom crust into circle 1/8" thick and
about 1 1/2" larger than inverted pie
plate.Gently,ease dough into the pie plate, being
careful not to stretch the dough.Trim edge even with
pie plate.
Spoon cherry filling into prepared pastry.Roll top
crust the same way as the bottom.Brush top crust with
milk and sprinkle lightly with sugar.Bake @ 425
degrees for 15 minutes.Reduce temperature to 350
degrees and continue baking for 25 minutes or until
crust is golden brown.Serves 6 to 8.

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