Ingredients
Crust:
- 1/2 cup butter flavored shortening
- 2 cups all-purpose flour
- 3 teaspoons powdered sugar
- 1/4 cup butter
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice water
Filling:
- 4 cups drained cherries, juice reserved (recommended: Morello)
- 1 1/4 cups sugar
- 3 tablespoons tapioca
- Pinch salt
- 1 1/3 cups juice (reserved from cherries)
- Tiny dab red gel food coloring
Directions
Preheat oven to 425 degrees F.
For the crust: Blend shortening, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts).
For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.
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By pfw403
on April 15, 2013
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I don't see how this recipe could win any award. I made this pie exactly following the recipe except for using a store bought pie crust. The flavor wasn't very good I believe the morello cherries were the reason. I've had frozen Sara Lee cherry pies that were better. I'll be throwing this recipe in the garbage along with the rest of the pie.
By kristenesfahani...
Boston, MA
on October 20, 2009
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The crust recipe was very easy to do and tasted amazing when it was done! I would use this crust for other recipes too.
The morello cherries make all the difference here. I had some problems with the proportions though. I used an 8 3/4" pan (disposible pan and as the recipe calls for 9", I thought it would be fine. But 4 cups of cherries and 1 and 1/3 cups of cherry juice was too much for the pie. I had to drain out some of the cherry juice from the pie because it was spilling over the pan (this was before I even baked it.
While baking, some juice did come out through the crust seams but not too much. When it was done, I served it the next day and realized that I had poured out too much juice as the pie was mostly cherries and very little cherry filling. Not a big deal but noticeable to me.
In hindsight, I should have removed some juice and some of the cherries to have a better balance. But the pie still tasted amazing and I would do the recipe again!
By tsunami3pwns_11...
Schenectady, NY
on May 15, 2009
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I got Morello cherries from Trader Joe's and let the pie cool overnight. Everyone loved the pie, it was packed with cherries, and I have to say Morello cherries are the most flavorful cherry I've ever tasted.
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