From the kitchen of Virginia A. Becker
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Good for parties/potlucks|
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
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
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.
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.