The Thanksgiving Cherry Pie Recipe One of the most famous of all American pies. The juice from the fruit is thickened with flour to help bring the filling together.
9in (23cm) pie pan
1¾ cups all-purpose flour, plus extra for dusting
½ tsp salt
½ cup vegetable shortening, chilled and diced
5 tbsp unsalted butter, chilled and diced
For the filling and glaze:
11b 2oz (500g) cherries, pitted
¾ cup sugar
¼ cup all-purpose flour
¼ tsp almond extract (optional)
1 large egg
½ tsp salt
1 Sift the flour and salt into a large bowl. Add the shortening and butter and rub with your fingers until the mixture forms coarse crumbs.
2 Sprinkle with 3 tablespoons water and blend until the dough forms a ball. Wrap in plastic wrap and chill for 30 minutes.
3 Preheat the oven to 400°F (200°C), and put in a baking sheet.
4 Roll out two-thirds of the dough on a floured work surface, about 2in (5cm) larger than the pan. Press the dough well into the pan. Chill for 15 minutes.
5 Put the cherries in a bowl and add the sugar, flour, and almond extract (if using). Stir well, then spoon into the pan.
6 Roll out the remaining dough on a floured work surface into a rectangle. Cut out 8 strips 1⁄2in (1cm) wide. Weave them into a lattice on top of the pie.
7 Lightly beat together the egg and salt, and use this to glaze the lattice. Bake for 40–45 minutes, until the pastry is golden brown. Serve at room temperature, or chilled, with cream.
Will keep in an airtight container for 2 days, but best eaten on the day of baking.
|Thanksgiving Cherry Pie|