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DOOR COUNTY CHERRY PIE Recipe

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This recipe for DOOR COUNTY CHERRY PIE is from natalie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PIE CRUST

2 c. FLOUR

1 c VEGETABLE SHORTENING/ CRISCO

2 tablespoons SUGAR

1/2 c. cold WATER


PIE FILLING


5 c TART CHERRIES with JUICE (MONTMORENCY CHERRIES)

1 c SUGAR

2 tablespoons CORNSTARCH
Directions:
Directions:
PIE CRUST

in a medium size bowl, cut flour, sugar and shortening together until "pea"sized. Make a "well" in the flour and add the water. Move flour into the water and knead gently until blended together (do not over knead).


PIE FILLING

In a small mixing bowl, combine sugar and cornstarch. Set aside, Place cherries in a non-metallic saucepan. Heat over medium flame to release juices. Add sugar mixture and stir until blended together. Cook until thick and liquid reduces slightly. Stir constantly while cooking about 10-15 minutes. Set aside.

ASSEMBLY

Preheat oven to 400 F. Divide pie dough in half and roll out into 2 round crusts placing one into a 10" pie pan. Put pie filling into crust and cover with the other piece of dough. Trim excess dough from around edge of pie pan, roll and crimp edges. Sprinkle top with sugar. Poke a hole in top to allow steam to escape. Bake at 400 degrees for 15 minutes, then reduce oven to 325 degrees for another 30 minutes. Bake until golden brown. Allow to cool and serve with ice cream.
Number Of Servings:
Number Of Servings:
ONE 10 INCH PIE
Preparation Time:
Preparation Time:
about one hour
Personal Notes:
Personal Notes:
Montmorency cherries can be picked from thousands of trees throughout door county, or found in your grocer's freezer.

 

 

 

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