Sour Cherry Pie
My favorite pie is cherry.
I've no idea when I
fell in love with cherry pies. When we visited Grandma and Granddad, he'd go to the
A&P and get a Jane Parker Cherry Pie for dinner.
This is a classic Pennsylvania German Cherry Pie.
Makes 1 (8-inch pie)
all-purpose flour, sifted
cups sour cherries
cup sifted flour
Preheat oven to
Sift flour, salt,
and sugar into a bowl. Using
a pastry cutter cut in the butter. Mix
lightly. Next, stir in egg
yolk add the water and lemon juice.
the dough in half and form each into a ball.
Cover each with plastic wrap and place in refrigerator to chill 30
Take one chilled
dough ball and roll out lightly on floured board.
Place the dough into an 8-inch pie dish and form around the pie
tin. Leave the other dough
ball chilling until after filling the pie. Repeat the above
steps to roll out the top crust.
Before adding the
cherry filling, dot the pie bottom with 1 tablespoon butter, dust very
lightly with flour, sprinkle with a little sugar.
filling, in a small bowl, mix the cherries with sugar and pour into the
shell. Dust filling with
flour and salt. Again, dot
top of filling with 1 - Tablespoon butter. Roll out top
crust, gash with leaf design for air holes, place on the pie and seal
edges carefully, while crimping.
pie in oven and bake for 30-40 minutes until crust is lightly brown.
Allow cooling for 30 minutes before serving.
Place pie in carrier and take to the picnic or tailgate
functions. Should be the hit
of the party.