Favorite Holiday Cherry Pie

How many of you enjoy a pie for your holidays? My family loves them! And since I don't like pumpkin pie, and I LOVE cherry pie, my mother started a holiday tradition when I was a little girl in which we always have a cherry pie for every holiday now. Now it is expected that this cherry pie make an appearance at every holiday. I hope you enjoy this recipe as much as my family does!

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Cherry Pie with Fool Proof Pie Crust

Pie Crust

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Dry ingredients:

4 cups flour

6 Tbsp. sugar

2 tsp. salt

1 3/4 cup shortening

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Wet ingredients:

1 jumbo egg

1 Tbsp. vinegar

1/2 cup water

Cherry Pie Filling:

Combine in another large mixing bowl:

5 - 6 cans of thick cherry pie filling, drained of the juice (set aside for another use)

1 cup sugar

2 tsp. almond extract

Procedure:

Combine all of the dry ingredients together in a large mixing bowl.
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Using a pastry cutter/blender, mix all the dry ingredients well.

The mixture will look lumpy as you continue to blend the dry ingredients together.
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Add the wet ingredients together in a smaller bowl.
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Blend the wet ingredients well with a fork or whisk.

Mix the wet ingredients into the dry ingredients thoroughly....add just a little bit of flour if necessary, but NOT TOO MUCH or the pie dough will be too dry!

Form the pie dough into a nice shaped ball and refrigerate for a minimum of 15 minutes.
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After chilling, cut the ball of dough in half. Technically, this is enough to make 2 double-crusted pies......BUT, for us it is enough to make one double-crusted pie and one single-crusted pie (so 3 crusts). It all depends on how thin or thick that you like your pie crusts......which we like ours on the thicker side.

Roll out the pie dough on a lightly floured surface (we use a large wooden cutting board).

Carefully lift and place the bottom layer of pie dough into a well-greased pie pan. Pour in the cherry mixture.

Cover the cherries with the top layer of dough. Crimp and decorate the way you prefer. Brush the top of the pie with melted butter (about 1-1/2 Tbsp. )

Sprinkle a nice layer of sugar on top of the buttered pie dough.

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Bake for 30 - 45 minutes in a 350 degree oven......constantly keeping an eye on the pie so that the edges of the crust do not burn.....about half way through the baking, I crimp aluminum foil around the egdes to prevent burning.

Enjoy with a wonderful heaping of vanilla ice cream or whipped cream if you prefer!
Mangia!

Beautiful sliced piece of yummy cherry pie!

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