Twin Peaks Cherry Pie
Baker’s C&H Ultra-Fine Pure Cane Sugar
(pitted, sour frozen)
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.