Grandma's Homemade Cherry Pie

45 mins
Serves 1
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Directions

  1. 1Add 3 cups of flour to a large bowl.
  2. 2Add 3 cups of flour to a large bowl.
  3. 3Add 3 cups of flour to a large bowl.
  4. 4Add a sprinkle of baking powder, about half a teaspoon, to the flour.
  5. 5Add a sprinkle of baking powder, about half a teaspoon, to the flour.
  6. 6Add a sprinkle of baking powder, about half a teaspoon, to the flour.
  7. 7Add a sprinkle of salt to taste.
  8. 8Add a sprinkle of salt to taste.
  9. 9Add a sprinkle of salt to taste.
  10. 10Add 1 cup of Crisco shortening, followed by another generous spatula full.
  11. 11Add 1 cup of Crisco shortening, followed by another generous spatula full.
  12. 12Add 1 cup of Crisco shortening, followed by another generous spatula full.
  13. 13Cut the shortening into the dry ingredients with a pastry cutter until the dough is crumbly.
  14. 14Cut the shortening into the dry ingredients with a pastry cutter until the dough is crumbly.
  15. 15Cut the shortening into the dry ingredients with a pastry cutter until the dough is crumbly.
  16. 16Add 6 tablespoons of ice water and continue cutting it into the dough.
  17. 17Add 6 tablespoons of ice water and continue cutting it into the dough.
  18. 18Add 6 tablespoons of ice water and continue cutting it into the dough.
  19. 19Mix the dough with your hand and form it into two dough balls.
  20. 20Mix the dough with your hand and form it into two dough balls.
  21. 21Mix the dough with your hand and form it into two dough balls.
  22. 22Flour a cloth or surface well for rolling out the pie dough.
  23. 23Flour a cloth or surface well for rolling out the pie dough.
  24. 24Flour a cloth or surface well for rolling out the pie dough.
  25. 25Roll out one dough ball from the center out to form the pie crust.
  26. 26Roll out one dough ball from the center out to form the pie crust.
  27. 27Roll out one dough ball from the center out to form the pie crust.
  28. 28Transfer the rolled-out dough into a pie pan.
  29. 29Transfer the rolled-out dough into a pie pan.
  30. 30Transfer the rolled-out dough into a pie pan.
  31. 31Cut off the excess dough from the edges of the pie pan.
  32. 32Cut off the excess dough from the edges of the pie pan.
  33. 33Cut off the excess dough from the edges of the pie pan.
  34. 34Drain the juice from one can of dark sweet cherries into a pan; the other can's juice can be drained completely.
  35. 35Drain the juice from one can of dark sweet cherries into a pan; the other can's juice can be drained completely.
  36. 36Drain the juice from one can of dark sweet cherries into a pan; the other can's juice can be drained completely.
  37. 37In a separate bowl, mix 3/4 cup of sugar and 3 tablespoons of cornstarch together.
  38. 38In a separate bowl, mix 3/4 cup of sugar and 3 tablespoons of cornstarch together.
  39. 39In a separate bowl, mix 3/4 cup of sugar and 3 tablespoons of cornstarch together.
  40. 40Add the sugar and cornstarch mixture to the cherry juice in the pan.
  41. 41Add the sugar and cornstarch mixture to the cherry juice in the pan.
  42. 42Add the sugar and cornstarch mixture to the cherry juice in the pan.
  43. 43Cook the mixture over medium heat, stirring constantly until it thickens and becomes bubbly (about 5-10 minutes).
  44. 44Cook the mixture over medium heat, stirring constantly until it thickens and becomes bubbly (about 5-10 minutes).
  45. 45Cook the mixture over medium heat, stirring constantly until it thickens and becomes bubbly (about 5-10 minutes).
  46. 46Remove the mixture from heat and stir in another 3/4 cup of sugar and the two cans of cherries.
  47. 47Remove the mixture from heat and stir in another 3/4 cup of sugar and the two cans of cherries.
  48. 48Remove the mixture from heat and stir in another 3/4 cup of sugar and the two cans of cherries.
  49. 49Pour the cherry filling into the prepared pie crust.
  50. 50Pour the cherry filling into the prepared pie crust.
  51. 51Pour the cherry filling into the prepared pie crust.
  52. 52Dot the top of the filling with butter.
  53. 53Dot the top of the filling with butter.
  54. 54Dot the top of the filling with butter.
  55. 55Roll out the other half of the dough and cut it into small strips.
  56. 56Roll out the other half of the dough and cut it into small strips.
  57. 57Roll out the other half of the dough and cut it into small strips.
  58. 58Lay the first strip straight across the pie, then the second strip the opposite way, continuing to create a lattice top.
  59. 59Lay the first strip straight across the pie, then the second strip the opposite way, continuing to create a lattice top.
  60. 60Lay the first strip straight across the pie, then the second strip the opposite way, continuing to create a lattice top.
  61. 61Cut off any excess dough from the lattice on the sides.
  62. 62Cut off any excess dough from the lattice on the sides.
  63. 63Cut off any excess dough from the lattice on the sides.
  64. 64Pinch the sides of the pie crust with your finger and thumb to create a decorative edge.
  65. 65Pinch the sides of the pie crust with your finger and thumb to create a decorative edge.
  66. 66Pinch the sides of the pie crust with your finger and thumb to create a decorative edge.
  67. 67Sprinkle sugar over the top of the pie.
  68. 68Sprinkle sugar over the top of the pie.
  69. 69Sprinkle sugar over the top of the pie.
  70. 70Bake the pie at 400 degrees Fahrenheit for 35 minutes, then cover the crust loosely with foil and bake for an additional 10 minutes.
  71. 71Bake the pie at 400 degrees Fahrenheit for 35 minutes, then cover the crust loosely with foil and bake for an additional 10 minutes.
  72. 72Bake the pie at 400 degrees Fahrenheit for 35 minutes, then cover the crust loosely with foil and bake for an additional 10 minutes.

Ingredients

  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • sprinkle salt
  • sprinkle salt
  • sprinkle salt
  • 1 cup Crisco all-vegetable shortening
  • 1 cup Crisco all-vegetable shortening
  • 1 cup Crisco all-vegetable shortening
  • 6 tablespoons ice water
  • 6 tablespoons ice water
  • 6 tablespoons ice water
  • 2 cans Oregon Dark Sweet Cherries
  • 2 cans Oregon Dark Sweet Cherries
  • 2 cans Oregon Dark Sweet Cherries
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 3 tablespoons cornstarch
  • 0.75 cup sugar
  • 0.75 cup sugar
  • 0.75 cup sugar
  • dots butter
  • dots butter
  • dots butter
  • sprinkle sugar
  • sprinkle sugar
  • sprinkle sugar

Equipment

large bowlwhiskmeasuring cupsspatulapastry cutterrolling pinpie pansaucepanspoonknife

Tips

  • Use a lot of flour when rolling out the dough and add more as needed.
  • The cherry juice mixture is ready when it coats the back of a spoon.
  • Cover the crust loosely with foil during the last 10 minutes of baking to prevent over-browning.
  • The filling will thicken as the pie cools.