cherry Pie

LaCie Outlaw

Ingredients

1 1/2 all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

1/4 cup ice water

2 cups of tart cherries

1 cup of sugar

3 table spoons quick cooking tapioca

1/4 teaspoons Almond extract

1/4 teaspoon salt

1 tablespoon butter

Red food coloring (optional)

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Double ingredients

1 1/2 x 2= 3/2 x 1/2 = 3/4 all purpose flour

1/2 x 2= 1/2 x 1/2 = 2/4 teaspoon salt

1/2 x 2= 1/2 x 1/2 = 2/4 cup shortening

1/4 x 2= 1/4 x 1/2 = 2/8 cup ice water

2 x 2= 4 cup tart cherries

1 x 2= 2 cup of sugar

3 x 2= 6 tablespoons quick-cooking tapioca

1/4 x 2= 1/4 x 1/2= 1/8 teaspoons almond extract

1/4 x 2= 1/4 x 1/2= 1/8 teaspoon salt

1 x 2= 2 table spoon butter

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Cut in half

3/4 divided by 1/2= 3/4 x 1/2= 3/8 all purpose flour

2/4 divided by 1/2= 2/4 x 1/2= 1/4 teaspoon salt

2/4 divided by 1/2= 2/4 x 1/2= 1/4 cup shortening

2/8 divided by 1/2= 2/8 x 1/2= 1/8 cup ice water

4/1 divided by 1/2= 2/1 x 1/2= 2 cup tart cherries

2/1 divided by 2/1= 1/1 x 1/1= 1 cup of sugar

6/1 divided by 2/1= 3/1 x 1/1= 3 tablespoons quick cooking tapioca.

1/8 divided by 1/2= 1/16 teaspoons of almond extract

1/8 divided by 1/2= 1/16 teaspoon of salt

2/1 divided by 2/1= 1/1 x 1/1= 1 table spoon butter

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Directions

  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
  2. Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes.
  3. Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack. Yield: 6-8 servings.

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