Cherry Pie

      It must be summer because I made Cherry Pie! Sadly, I didn't take any pictures of it. I gave the pie to my neighbors who will be moving out on Saturday. Both of my next- door-neighbors and my neighbors across the street are moving this summer. I made brownies to the ones that left last weekend and I plan on making a little somrthing for when the others leave in a few weeks. I don't think anything says love like home baked goods.

  

Pie Crust Recipe

Prep Time: 20 minutes

Ingredients

• 2 cups of All- purpose Flour
• 1 teaspoon of salt
• 1cup shotening
• 1/2 cup of water

1. Combine flour  and salt in a large mixing bowl. Mix in shorteninguntil mixture resembles coares crumbs. Then, stir in water until mixture forms a ball. Now, divide dough in half, and shape into balls. Wrap in Plastic and refrigerate for 4 hours or over night.

2. Roll out dough, but be careful not to over roll it!

3. Now you can use as directed in you pie recipe.

Cherry Pie Filling

Ingredients

5 cups cherries – cut in half and pitted
2 tbsp. sugar
1/4 tsp. almond extract
1/4 tsp. cinnamon
1/4 tsp. salt
3/4 cup honey
egg wash (1 egg, beaten with a fork)

Directions

Preheat oven to 425 degrees F.

Step 1 – Prepare your cherries (this takes a little time, but you can always do this in advance).

Step 2 – Combine your cherries, sugar, salt and honey(in a large mixing bowl. Mix well.

Step 3 – Pour your cherries into your pie crust.

Step 4 – Put the second crust over the top of your pie, and pinch the edges together all the way around. You can use a fork if you want it to look pretty. You can also get creative.

Step 5 – Don’t forget to cut a vent in the top of your pie so steam can escape!

Step 6 – Using a basting brush, brush a light coat of egg wash over the top of your pie.

Step 7 – Place the pie in the oven and bake for approximately 45-60 minutes or until the fruit juices start to bubble in the pie.

Step 8– Cool on a cooling rack, slice and serve.