If there is one pie that I could say is my favorite, it would be Tart Cherry Pie. Some stores carry frozen tart pitted cherries. Or, you can pick your own when they are in season.
This year the cherries in our area were not plentiful, but our local fruit market sold them, frozen, in 10 pound tubs, unsweetened. So a ten pound tub will make us enough pies for the year.
If you can’t find the frozen ones, you can buy canned ones. I’ve never used the canned ones in juice, so I’m not sure if the amount of flour I use would thicken them properly.
Cherry Pie with Tart Cherries
3 cups tart pitted cherries & their juice
1 1/2 cups sugar
3 heaping Tbsp flour (I use all purpose flour)
2 cups flour
1 tsp salt
2/3 cups shortening
10 Tbsp cold water
1. Cook cherries & juice, flour & sugar over medium heat
2. Stir Frequently to prevent scorching
3. Cook until it thickens, then remove from burner & set aside
4. For crust: using a pastry blender, blend flour, salt & shortening until it resembles fine meal.
5. Stir in 7 Tbsp cold water and then more as needed.
6. Use 1/2 of the dough for the bottom crust and add the filling into the dough in the pie dish
7. Roll out remaining dough and add to top of pie.
8. Seal & crimp the edges
9. Cut slits in top and add sugar (optional)
10. Bake at 350 degrees for 30-35 minutes.
11. Allow it to cool before cutting.