Esther's Cherry Pie
When I asked Esther if I could write about her, I requested one of Billie's favorite recipes. Here is the recipe and its story from Esther's pen:
Billie decided that his favorite dessert would probably be cherry pie. I often sing (can you imagine?) to him when I have made one "Can she bake a Cherry Pie Billie Boy, Billie Boy, Can she bake a Cherry Pie charming Billie"? ha! Anyway, I do a very simple cherry pie. He always compares mine to one that my Mom made and delivered to us in our little house by the west mound the summer that we moved down here from Topeka and couldn't move into the house out here on the farm yet. He and I both agree that it was the BEST cherry pie that we have ever tasted. It was made from home grown cherries--and was wonderful! Mine is always #2 or 'getting close' to #1. ha! Here's mine:
CRUST: (enough to make three double crust pies)
6 cups all purpose flour
1 T. salt
1 T. sugar
Put all in food processor and pulse a few times. Add:
1# very cold Lard, cut into 1/2" cubes. (I often freeze mine and cut it up while frozen)
(you can use shortening or part shortening--BUT IT WON'T BE THE SAME!)
Process in food processor until combined. Do not over-process. Move crust from processor to the mixer with dough hook attached. Using Ice Water, sprinkle flour mixture with water to make a soft dough. (Use 1/2 to 1 cup water) I don't know if the weather affects it or not, but it is not always the same amount. Mix with dough hook on number 2 or 4 speed until just uniformly mixed. Use more water if needed. Spread out a sheet of waxed paper and sprinkle lightly with flour. Put the dough on the paper and knead it into a log, and then cut into 6 even rounds. Wrap in plastic wrap and refrigerate until ready to use.
FILLING:
1 can Wilderness cherry pie filling
1 cup white sugar
2 T. instant Tapioca
1/4 t. almond extract
Mix all together and let set for 15 minutes. Put in 9" pie plate lined with crust. Dot with 3 t. butter. Place water around the edges of the crust then top with crust that has holes cut in it to let our steam. Dust with sugar. Bake at 425 degrees until bubbly and lightly browned. That's it--my 'world famous' cherry pie. -Esther
Billie decided that his favorite dessert would probably be cherry pie. I often sing (can you imagine?) to him when I have made one "Can she bake a Cherry Pie Billie Boy, Billie Boy, Can she bake a Cherry Pie charming Billie"? ha! Anyway, I do a very simple cherry pie. He always compares mine to one that my Mom made and delivered to us in our little house by the west mound the summer that we moved down here from Topeka and couldn't move into the house out here on the farm yet. He and I both agree that it was the BEST cherry pie that we have ever tasted. It was made from home grown cherries--and was wonderful! Mine is always #2 or 'getting close' to #1. ha! Here's mine:
6 cups all purpose flour
1 T. salt
1 T. sugar
Put all in food processor and pulse a few times. Add:
1# very cold Lard, cut into 1/2" cubes. (I often freeze mine and cut it up while frozen)
(you can use shortening or part shortening--BUT IT WON'T BE THE SAME!)
Process in food processor until combined. Do not over-process. Move crust from processor to the mixer with dough hook attached. Using Ice Water, sprinkle flour mixture with water to make a soft dough. (Use 1/2 to 1 cup water) I don't know if the weather affects it or not, but it is not always the same amount. Mix with dough hook on number 2 or 4 speed until just uniformly mixed. Use more water if needed. Spread out a sheet of waxed paper and sprinkle lightly with flour. Put the dough on the paper and knead it into a log, and then cut into 6 even rounds. Wrap in plastic wrap and refrigerate until ready to use.
FILLING:
1 can Wilderness cherry pie filling
1 cup white sugar
2 T. instant Tapioca
1/4 t. almond extract
Mix all together and let set for 15 minutes. Put in 9" pie plate lined with crust. Dot with 3 t. butter. Place water around the edges of the crust then top with crust that has holes cut in it to let our steam. Dust with sugar. Bake at 425 degrees until bubbly and lightly browned. That's it--my 'world famous' cherry pie. -Esther
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