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Categories:
flour salt chilled Crisco butter water filling sweet cherries fresh raspberries sugar flour lemon juice vanilla ground cinnamon egg water sugar vanilla ice cream
Viewed: 39 - Published at: 8 months agoIngredients
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup chilled Crisco, cut into pieces
- 1/4 cup chilled butter, cut into pieces
- 1/3 cup ice water
- Filling
- 2 lbs dark sweet cherries, pitted or 2 1/2 lbs pitted frozen cherries, thawed and drained
- 3 (1/2 pint) packages fresh raspberries
- 1 cup sugar
- 1/3 cup flour
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten with
- 1 tablespoon water
- 2 teaspoons sugar
- To serve
- premium vanilla ice cream
Method
- For crust: Blend flour and salt in processor.
- Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
- With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
- Gather dough into ball; flatten into rectangle.
- Wrap in plastic; chill atleast 30 minutes.
- For filling: Position rack in top third of oven and preheat to 400F.
- Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
- Let stand 20 minutes.
- Roll out dough on floured surface to 14 x 10-inch rectangle.
- Transfer dough to top of fruit.
- Fold edges under.
- Using fork, crimp edges decoratively.
- Bake pie 15 minutes.
- Brush crust with egg glaze and sprinkle with 2 tsps sugar.
- Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
- Cool on rack 30 minutes.
- Serve warm with ice cream.
