Cherry Pie
Combine 6-8 cups pitted MLF Montmorency Sour Cherries in a bowl with 1/2-2/3
cup sugar
and heaping 1/4-cup all-purpose flour. Allow the cherries to absorb the dry
ingredients while
preparing pie dough.
Use Mother's Idiot Proof Pie Crust recipe in the
Peach section. Roll out pastry for bottom crust
of a 9 or 10 in. deep-dish pie plate. Insert into pan and trim edges to drape
1/2 in. over the top
edge. Roll out top crust to proper size, fold in half and cut generous slits in
decorative pattern.
Stir cherry mixture and pour it into the bottom crust. With ice water finger
paint the top edge of the
first crust before applying the top crust centering it over the pie filling.
Trim to allow overhang just
greater than the bottom crust. Gently press the two crusts together, and then
fold both layers underneath
the top edge of the pie plate. Crimp in a decorative way by pinching between
fingers or depressing
with a large fork. Bake in preheated 425oF oven for 10 minutes. Reduce the heat
to 400oF and
continue baking 30-40 minutes longer until the juice bubbles through the slits.
Cool before cutting. Makes 6-8 servings.
