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OHIO SOUR CHERRY PIE

Category:    Pies, Desserts
Yield:6 servings
 
-----------------------------------CRUST-----------------------------------
  2 1/4 c  All-purpose flour                   5 oz Frozen Crisco
    1/2 ts Salt                              1/3 c  Ice water

-------------------------------CHERRY FILLING-------------------------------
    1/3 c  Brown sugar                     1 1/2 tb Crisco
    1/3 c  White sugar                         1 ts Almond extract
    1/2 ts Cinnamon                            1 tb Vanilla extract
      4 tb Cornstarch                        1/2 tb Milk
  1 1/2 c  Cherry juice                        2 ts Sugar
      3 lb Frozen cherries (with sugar)   
 
  For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco
  shortening into chunks with knife and add to food processor.Process (pulse)
  until mixture forms fine crumbs.Add ice water while the machine is running
  and continue to run processor until dough forms on the blades.Remove and
  form dough into two balls.Cover and refrigerate for 30 minutes. Preheat
  oven to 425 degrees.For Sour Cherry Filling,combine brown and white
  sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until
  mixture is thick and bubbly.Stir and boil the mixture for one minute.Add
  cherries and cook for one minute or until it starts to boil again.Remove
  from heat and add Crisco shortening and almond and vanilla extracts. Remove
  refrigerated dough.On lightly floured surface,roll bottom crust into circle
  1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease
  dough into the pie plate, being careful not to stretch the dough.Trim edge
  even with pie plate. Spoon cherry filling into prepared pastry.Roll top
  crust the same way as the bottom.Brush top crust with milk and sprinkle
  lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to
  350 degrees and continue baking for 25 minutes or until crust is golden
  brown.Serves 6 to 8.
 

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