What kind of southern cookbook doesn’t have cherry pie?!? The WSCC, that’s what. But they do have a recipe for piecrust. Which is a good thing, because do you know what happened when Colleen visits Costco and walks past an eight cup container of cherries? She decides she absolutely has to have it. So now, we’re making cherry pies. Lucky for us, the WSCC has a recipe for piecrust, so I can still post the recipe. Woot woot!
Crust:
2 cups all purpose flour
1 tsp salt
2/3 cups earth balance
5-6 tablespoon ice cold water
Add the salt to the flour and cut flour and the earth balance until you have a very coarse meal. If you don’t have a pastry blender, just get one. Otherwise, you’ll be like me and end up using 2 knives to cut your dough. This takes forever and will make you cranky and anyone that attempts to enter the kitchen will incur the wrath of Khan. Add the water to your flour mixture a tablespoon at a time, blending until mixture becomes a coherent dough. Wrap and place in the fridge for at 2 hours.
Filling:
2 cups fresh-pitted cherries
1/2 cup water
1 tsp lemon juice
1/2 cup sugar
2 tablespoons cornstarch
In a saucepan, cook cherries in water and lemon juice for 10 minutes. Mix the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before filling pie.
Preheat the oven to 375 degrees F. Place your oven rack on the bottom rung.
Divide your pastry dough in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Put one of the rolled pieces of dough in the bottom a greased pie pan, and pour cooled cherry mixture into the crust. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake for about 45 minutes and cool before eating.
An after thought: I made this a while ago, but life has been nuts and I haven’t gotten around to posting this (or really, cooking at all) but seeing as it’s a holiday, it seemed appropriate. Happy 4th, bitches!
