Ingredients
- 1.5 cup Flour
- 8 tbsp Shortening Crisco
- 10 fl oz Tap water
- 16 tbsp Sugar Baker's C&H Ultra-Fine Pure Cane Sugar
- 4 tbsp Cornstarch
- 0,125 tbsp Salt
- 3 cup cherries (pitted, sour frozen)
- 1 cup water
- 1 cup baker's sugar
Servings: slices
Instructions
Twin Peaks Cherry Pie 8 inch Crust
- Mix flour and Crisco with fork.
- Add ice water.
- Mix with your hands.
- When blended, roll into ball and refrigerate overnight.
- To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.
Twin Peaks Cherry Pie Filling
- Thaw cherries at room temp and strain (yields 2 c. juice).
- Taste for sweetness, more/less sugar may be needed.
- Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix).
- Dissolve cornstarch in 1 c. juice, stir with whip.
- Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil.
- Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy).
- Remove from heat, stir in 1/3 c. sugar (blend thoroughly).
- Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top).
- Pour mix in pie shell.
- Top completed pie with lattice crust.
Finishing the Pie
- Bake @ 425 degrees for 35-40 min.
- Serve with a damn fine cup of coffee.
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