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Chomp into this cheerful cherry pie from the kitchens of
crimsonfox36
this is THE first pie i've ever made, from scratch, by myself! >w<
it turned out AWESOME!!! the crust was a bitch to make only that the dough wouldn't STOP CLINGING TO THE ROLLING PIN!!! DX
other than that, it turned out better than i expected. ^^
too tart for me, but oh well... maybe next time
9" Pie Crust:
1/3 cups + 1 Tbs shortening
1 cups flour
1/2 tsp salt
2 to 3 tbs cold water
-add flour salt and shortening into a med mixing bowl, and mix with a pastry blender.
-add water, one tbs at a time, and mix with a fork
-form a ball, wrap in wax-paper, and chill for half an hour.
-lay out the dough on a floured surface, and roll with a Pin until it spans half an inch from the edges of a pie tin/pie plate.
-carefully fold, and transfer to the pie tin or plate. Fold and flute the edges, and store in fridge until needed.
~~~~~~~~~~~~~~~~~~~~
-For top Crust, use the same process as above. (mix ingredients, chill, and roll out).
-again, roll out dough until it spans half-an-inch from the edges of the tin/plate.
-gently fold in half and lay over the pie. fold and flute the edges. cut vent holes into the top crust.
-bake pie according to directions.
(if any cracks or holes occur while fluting, dip your finger into a glass of cold water and bind the two frayed ends with the water.)
_____________________________
Filling:
1 cups sugar
1/3 cups flour
2, 14 oz cans of red, tart, pitted cherries
1 tsp freshly grated orange zest
-preheat oven to 400 degrees F.
-drain cherries.
-combine dry ingredients in a large mixing bowl.
-add cherries and zest. toss lightly to coat, and spoon into the pie crust.
-place the top crust on (if desired) and fold and flute edges. cut a vent hole.
-throw in preheated oven, and bake for 50-60 minutes.
-let cool, and serve the way you like.
Please fave and comment on the original submission: click here
Chomp into this cheerful cherry pie from the kitchens of
crimsonfox36******************************this is THE first pie i've ever made, from scratch, by myself! >w<
it turned out AWESOME!!! the crust was a bitch to make only that the dough wouldn't STOP CLINGING TO THE ROLLING PIN!!! DX
other than that, it turned out better than i expected. ^^
too tart for me, but oh well... maybe next time
9" Pie Crust:
1/3 cups + 1 Tbs shortening
1 cups flour
1/2 tsp salt
2 to 3 tbs cold water
-add flour salt and shortening into a med mixing bowl, and mix with a pastry blender.
-add water, one tbs at a time, and mix with a fork
-form a ball, wrap in wax-paper, and chill for half an hour.
-lay out the dough on a floured surface, and roll with a Pin until it spans half an inch from the edges of a pie tin/pie plate.
-carefully fold, and transfer to the pie tin or plate. Fold and flute the edges, and store in fridge until needed.
~~~~~~~~~~~~~~~~~~~~
-For top Crust, use the same process as above. (mix ingredients, chill, and roll out).
-again, roll out dough until it spans half-an-inch from the edges of the tin/plate.
-gently fold in half and lay over the pie. fold and flute the edges. cut vent holes into the top crust.
-bake pie according to directions.
(if any cracks or holes occur while fluting, dip your finger into a glass of cold water and bind the two frayed ends with the water.)
_____________________________
Filling:
1 cups sugar
1/3 cups flour
2, 14 oz cans of red, tart, pitted cherries
1 tsp freshly grated orange zest
-preheat oven to 400 degrees F.
-drain cherries.
-combine dry ingredients in a large mixing bowl.
-add cherries and zest. toss lightly to coat, and spoon into the pie crust.
-place the top crust on (if desired) and fold and flute edges. cut a vent hole.
-throw in preheated oven, and bake for 50-60 minutes.
-let cool, and serve the way you like.
******************************Please fave and comment on the original submission: click here
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 223.5 kB
Comments