Real Cherry Pie

Real Cherry Pie

This makes two cherry pies, because by the time you are done, you will want to have at least two pies to show for it. Freeze one pie or plan to have the neighbors over for a barbecue. First you need a friend with a sour cherry tree. Go there on a hot day in early July with your kids and plastic bags. Argue over who gets the ladder first. If you don’t get the ladder, climb the tree so that you are higher than the ladder anyway.
Most cherries can be pitted by pulling gently on the stem, otherwise use a handy cherry (and olive) pitting tool (available at our T & C) Kids can do this out on the porch in old clothes.

Crust:

4 cups flour
2 teaspoons of salt
1 1/3 cups of shortening
4 tablespoons of cold butter
1/2 cup very cold water

Sift flour and salt together. Cut the shortening and butter into the flour with two knives until it is pea sized. (This is very boring, but don’t try any shortcuts.) Sprinkle in the water and mix with a fork. Add a little more water if necessary to hold it all together. Divide into four balls and keep in the fridge until cherries are ready.

Cherry filling:

8 cups of pitted sour cherries
2-21/2 cups of sugar
1/2 cup quick cooking tapioca
1/4 cup Kirsch or a few drops of almond flavoring

Put all the ingredients in a large bowl and stir a little. Lit it sit for 15 minutes. Preheat the oven to 450. Roll out pie crusts. Fill with fruit. If freezing pie, make a solid top crust and do not prick until it is time to bake. Otherwise make a nice lattice top. Bake 10 minutes at 450, reduce heat to 350 and bake about 40 minutes longer. When the pies are cool, start making homemade vanilla ice cream.