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Hi! Today I have a great recipe for you!  This is for a tart cherry pie. Depending on how tart you like your cherries you could adjust the amount of sugar this pie calls for. Now, about the pie crust. I have included the crust recipe that came with this pie. I have never made a pie crust that used egg in it. Have you? So I am very curious on how this crust turns out. I have a tried and true pie crust recipe from an old Betty Crocker cookbook and I hate to go to all the work of a pie and have the crust turn out less than desirable. Who wants to serve a nasty pie? If you try it before I do, let me know!

Enjoy! Elaine


1 1/4 Cups Sugar 

      Tbsp. Quick-cooking Tapioca

      Tbsp. Cornstarch 

5 1/2 Cups Fresh, Unsweetened Tart Red 

         Cherries (pitted)

      Tbsp. Lemon Juice

      Two Crust Pie Shell


      Tbsp. Sugar

In a large bowl, stir together 1 1/4 cups sugar, quick cooking tapioca and cornstarch; add the cherries and lemon juice. Gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally. Prepare and roll out the crust. Line a 9 inch pie plate with half the crust. Transfer the cherry mixture to the pastry lined pie plate. Cut slits in remaining pastry and place on top of pie. Trim the over hanging dough to an even 1 inch all around. Tuck the edges under and flute the edges. Lightly brush the top crust with a little water and sprinkle the 1 Tbsp. sugar on top. To prevent over browning cover the pie edge with foil.

Place pie plate on middle oven rack. Bake at 375 degrees F. for 25 minutes. Remove the foil and bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on wire rack at least 2 hrs. before serving. Makes 8 servings.


      Cups Cake Flour

1/2    Cup All-purpose Flour

1 1/2 tsp. Salt  

3/4    Cup Cold Butter (cut into pieces)

1/4    Cup Shortening

      Tbsp. Cold Water

      Egg (lightly beaten)

      tsp. Lemon Juice or Vinegar

In a large bowl, stir together cake flour, all-purpose flour and salt. Using a pastry blender, cut in butter and shortening until pieces are pea size.

In a small bowl, stir together the 6 Tbsp. water, egg and lemon juice. Use a large fork, gently toss the flour mixture and the egg mixture together. If there are dry parts add the remaining 1 Tbsp. water and gently toss to moisten evenly. The mixture should be a mass of very large crumbs.

Turn the crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Use a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to work with. On a lightly floured surface roll 1 disc out into a 12 inch circle.  Carefully place into the pie plate. Roll out 2nd 12 inch disc. for top crust. Makes 2 pie crusts.


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