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Cherry Pie

This pie from Julia Fields Jackson is so pretty and incredibly delicious. Turn to page 42 to read about Julia.


  • unbaked double crust homemade pie shell (cut one crust into strips for lattice top)
  • 1 qt. frozen, pitted, tart cherries (plain canned or fresh work as well)
  • 1 Cup sugar
  • 3 TB. minute tapioca (this is great stuff for thickening)
  • 1 tsp. PURE VANILLA EXTRACT
  • 1/4 tsp. CINNAMON
  • 1 dash GROUND NUTMEG
  • 1/4 Cup butter, 1/2 stick, (Julia uses unsalted)
  • 1 TB. whole milk
  • 2 TB. VANILLA SUGAR or regular sugar

Pie Crust:

  • 11/2 sticks butter (3/4 Cup)
  • 11/2 Cups flour
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 3-5 TB. milk
       

Preheat oven to 350°. Combine the cherries, sugar, tapioca, VANILLA, CINNAMON and NUTMEG and mix well. Let sit for at least 20 minutes. Meanwhile, prepare the crusts. Line a 9-inch pie plate with the bottom crust. Add the filling. Dot with butter. Lay the thin strips of crust across the top, weaving a basket lattice. Tuck the strips under the bottom crust on the edge of the pie plate and crimp. Bake at 350° for 30 minutes. Brush the top with milk and sprinkle with VANILLA SUGAR or regular sugar. Return to the oven and bake until the crust is golden brown, about 30 more minutes.

Pie crust: This is our favorite, very easy, very delicious, nothing to be afraid of pie crust. Even if it breaks apart when you go to lift it into the pie pan, it will grow right back together during baking. Nothing beats homemade crust; please give it a try!

To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt and sugar to the butter and beat or mix by hand to combine. Switch to a spoon and add the milk a splash at a time, until the dough just holds together. Divide the dough in two pieces, one using about 2/3 of the dough, the other 1/3. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes, while making your pie filling. Sprinkle a wooden board or counter top with flour, place the larger of the dough discs on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Pick up gently (a spatula run under the dough will help it release if it is sticking to the table). Prick the crust all over with a fork. Roll out the second crust and cut into 10-12 thin strips for a lattice top. Place 5-6 strips across the pie in the same direction, then weave in the remaining pieces, over and under the strips already on the pie, starting at one end. Roll the strips under the edge of the bottom crust, crimp or flute as desired.

Prep. time: 30 minutes
Baking time: 1 hour
Serves: 8

Nutritional Information:
Servings 8; Serving Size 1 slice (173g); Calories 390; Calories from fat 140; Total fat 15g; Cholesterol 40mg; Sodium 220mg; Carbohydrate 63g; Dietary Fiber 2g; Sugars 38g; Protein 3g.



Description
Price
Qty
Single Strength Vanilla 4 oz. Bottle
$13.99
Penzeys Cinnamon Ground 1.7 oz. 1/2 cup jar
$6.65
Nutmeg East Indian Ground 1.0 oz. 1/4 cup jar
$4.25
Vanilla Sugar 3.4 oz. 1/2 cup jar
$7.99


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