Cherry Pie


  • 2/3 cup Shortening
  • 1 tsp. salt
  • 2 cups flour, sifted
  • 5 to 6 Tbsp. cold water
  • 1 cup granulated sugar
  • 1/2 tsp. almond extract
  • 4 Tbsp. all-purpose flour
  • 1/2 tsp. cinnamon
  • 2 lb. can cherries and juice


  1. Resift flour with salt into large mixing bowl.
  2. Cut  shortening into flour with pastry blender or two knives until particles are size of small peas.
  3. Sprinkle cold water one tablespoon at a time into flour-shortening mixture, lightly mixing with fork after each addition.
  4. Use only as much water as needed to allow the mixture to press together.
  5. Divide pastry into two balls.
  6. Lightly sprinkle board or pastry cloth with flour.
  7. Roll pastry about 1/8 inch thick, 1 1/2 inches larger than inverted pie pan.
  1. Mix sugar, flour, cinnamon, extract and cherries with juice together in a sauce pan.
  2. Cook over moderate heat, stirring constantly until thick.
  3. Pour cherry mixture into pastry-lined pan.
  4. Cover with top crust with slits cut in it or strips of pastry arranged lattice fashion.
  5. Seal edges and flute with fingers or fork.
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