Cherry Pie
From the kitchen of Virginia A. Becker
Ingredients
2 cans (1 pound each) pitted tart red cherries (water packed)
2 1/2 tablespoons quick cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
4 drops red food coloring
1 1/4 cups sugar
1 tablespoon butter
Pastry:
1 teaspoon salt
1 tablespoon sugar
3/4 cups Crisco shortening (butter flavored is best)
1 egg yolk
1 tablespoon lemon juice
1/4 cup milk
2 1/4 cups flour
Directions
Preheat oven to 350 degrees.
Drain cherries. Reserve 1/3 cup liquid into bowl.
Add tapioca, salt, almond extract, lemon juice and food coloring, then cherries and 1 cup sugar.
Mix and let stand while making pastry.
Pastry:
Using a fork, combine flour, salt, sugar and Crisco until you have pea sized pieces.
In a small bowl mix egg yolk, milk and lemon juice. Beat well.
Pour this mixture into the flour mixture.
Form this into a ball and cut in half.
Form each half into a ball and roll out into shape of pie pan.
Cut one into strips for using crisscross pattern on the top of the pie.
Fit pastry into 9 inch pan and fill with cherries.
Dot with butter. Sprinkle with remaining sugar.
Bake for approximately 40 minutes.
