Ingredients
5 Cups Pitted, Fresh Sour Cherries*
1 Cup Raw Sugar
1/4 Cup Cornstarch
1/2 Teaspoon Salt
1 Tablespoon Butter
Double Crust Pie Pastry Method
Roll out half the pastry, line a 9 ” pie plate.
Preheat oven to 425 degrees Fahrenheit.
Filling Method
Combine sugar, cherries, salt and cornstarch.
Place in prepared crust – see recipe below.
Dot with butter.
Roll out remaining pastry, make a few slashes for steam to escape.
Cover filling with top crust, fluting the edges.
Bake 50-60 minutes until golden.
Makes 6 servings.
* Option
You can also use 5 cups of frozen sour cherries just let them thaw enough to separate the cherries.
Increase the cornstarch to 3 Tablespoons for thickener, add to sugar and salt, as above
Increase baking time by 20-30 minutes.
Nana Pat’s Favourite Gluten Free Pastry Recipe
Ingredients
2/3 Cup Buttery Crisco Shortening Chilled
1 ½ Cup Cake And Gluten Free Pastry Flour
¾ Cup Regular Gluten Free Plain Flour
¾ Teaspoon Fine Salt
4-6 Tablespoon Ice Water – Use As Needed To Pull The Dough Together, My Kitchen Is Always Warm, So I Usually Use The 6 Tablespoons
Hand Method
Mix Flour And Salt Together In A Bowl
Cut The Crisco Into Very Small Pieces With A Pastry Cutter Or Knife
Add The Crisco To The Bowl With The Flour And Salt
Add The Ice Water – Start With 4 Tablespoons
Stir The Mixture Gently With A Fork To Make/Pull The Pastry Together
Do Not Over Mix – Otherwise The Pastry Will Become Tough
Food Processor Method
Mix Flour And Salt
Cut The Crisco Into Large Chunks With A Knife
Add The Flour And Salt With The Crisco Into The Food Processor
Just Pulse The Mixture 2 Or 3 Times To Ensure That The Crisco Becomes Pea-Like Pieces In The Flour
Add The Ice Water – Start With 4 Tablespoons
Pulse Gently 2-3 Times
The Dough Will Pull Away From The Sides Of The Food Processor
Do Not Over Mix – Otherwise The Pastry Will Become Tough
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Place The Mixture Gently On A Lightly Floured Board
Pat And Shape The Dough Into A Ball
Cut Into 2 Equal Pieces
Wrap Separately In Plastic Wrap And Refrigerate For At Least 30 Minutes
Remove One Package Of Pastry Dough From the Refrigerator
Keeping The Other Cool Until You Are Ready To Roll It Out
Place One Ball Of Dough On A Lightly Floured Board And Roll Out The Bottom Crust – Approximately 10 Inches Diameter
Place In The Bottom Of Your Pie Plate
Do Not Stretch The Pastry Or It Will Shrink When Cooking
Flour Your Board And Roll Out The Second Ball Of Dough For The Pie Top
