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Prize-Winning Cherry Pie

Pastry
Filling

1-1/4 cups flour
2/3 cup shortening
1/2 tsp. salt
1/3 cup cold milk

 

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2 cups unsweetened, tart cherries
1/2 cup cherry juice
1 cup plus 2 Tbsp. white sugar
3 Tbsp. plus 2 tsp. cornstarch
2/3 cup cherry juice
1 to 2 Tbsp. butter
1/2 tsp. lemon juice
Pinch of salt
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Pastry:Sift flour and salt together. Blend in shortening with pastry blender until mixture forms balls the size of peas. Stir in cold milk. Roll to about 1/8 in. thick, handling as little as possible. Cover pie plate with bottom crust. Add filling and top with lattice top. Bake in 425-degree F. oven for
7–10 min. Reduce temperature to 350 degrees and bake about 15 min.

Filling: Drain cherries. Add sugar to 1/2 cup cherry juice and heat. When mixture boils, stir in cornstarch combined with 2/3 cup cherry juice. Add cherries. Cook until thickened. Mix in lemon juice and butter. Cool.

 


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