Recipe Index

Ingredients

• 2½ cups all-purpose flour
• 1 Tbsp. granulated sugar
• ½ tsp. salt
• ⅔ cup butter-flavored shortening
• ½ cup ice water
• 2 (21-oz.) cans cherry pie filling
• 1 egg white
• 1 Tbsp. water
• Coarse sugar, for sprinkling

Method

1. Get the oven hot at 425°F before the pastry is mixed.
2. Whisk the flour, granulated sugar and salt together in a large bowl.
3. Cut the shortening into the flour with a pastry cutter or fork until the pieces are the size of peas.
4. Stir in the ice water a little at a time until a dough comes together, then knead it gently just until it holds as a ball, handling it as little as possible.
5. Divide the dough in half, wrap one piece in plastic wrap, and refrigerate it while the base is rolled.
6. Roll the second piece out on a lightly floured surface and ease it into an 8- or 9-inch pie pan, then fill the shell with both cans of cherry pie filling.
7. Roll out the chilled dough and cut it into strips for a lattice, or lay it whole over the filling and cut five or so vents.
8. Beat the egg white with the tablespoon of water, brush a little between the crust layers to help them seal, crimp the edges together, then brush the rest over the top and scatter coarse sugar across it.
9. Bake for 35 to 40 minutes, until the crust is lightly browned and the filling bubbles, tenting with foil if the crust colours too fast.
10. Cool the pie completely before slicing so the filling sets.

Prep: 15 min · Cook: 35 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data