Cherry Pie
Cherry Pie an innovative and easy method for making pie crust
Servings: 8
Ingredients
Crust
- 2 ½ cups all-purpose flour divided
- 8 tablespoons butter chilled
- ¼ cup leaf lard
- 1 ¼ teaspoon salt Cut back to 1 tsp if using salted butter
- 6 tablespoons water
- 4 tablespoons demerara sugar for the top
- 1 egg beaten for the top
Filling
- 2 pounds sour cherries
- 1 cup sugar
- ¼ cup Clearjel
- 3 tablespoons grenadine or 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
For the crust
- In the bowl of a food processor, combine 2 cups of the flour with butter and leaf lard. Process until a paste forms and fat is completely mixed into the flour. Add remaining ½ cup flour and pulse several times to combine. Add water and pulse several times until dough just comes together. Divide dough into 2 pieces and form a disc or ball with each. Wrap in food service wrap and chill for at least one hour or up to one week.
For filling
- Combine filling ingredients and mix. The clearjel may have some lumps but they’ll bake out.
- Assemble pie crust, brush with beaten egg and sprinkle with Demerara sugar. Bake in 350 degree oven for 45 minutes to an hour, until crust is browned and filling is bubbling.