Grandma Kathleen's Cherry Pie
This pie is a holiday tradition. My husband’s grandma was famous for her cherry pie. She always made one for special occasions, like Thanksgiving or Christmas or for her son, my father-in-law’s birthday. The year before she passed away, she gave me her cherry pie recipe and a can of cherries for Christmas. Now, I proudly carry on her cherry pie tradition. Truthfully, cherry pie is not my personal favorite. But if I’m gonna eat cherry pie, this is the one. It’s so simple, yet so delicious. The crust, made with vegetable oil instead of shortening or lard, is surprisingly light and flaky. Grandma’s secret? She kept all of the ingredients for the crust in the refrigerator so they stay good and cold when they are mixed together.
We begin by sifting the flour and salt into a bowl and then adding ½ cup of cold vegetable oil and ¼ ice cold water. Mix first with a fork…
And then with your hands until just mixed to that perfect pie crust consistency. You don’t want to mix to long. The more you mix, the stronger the gluten bonds become in the flour and your crust can get tough. So, easy does it little bakers.
Divide the dough into two balls and let it rest.
Now open a can of tart, pitted cherries and drain. Reserve the juice.
Roll ½ of the dough out between 2 pieces of waxed paper. I somehow ran out of waxed paper, so I rolled this inside of a gallon sized plastic freezer bag. Improvise, right? Either way, waxed paper or freezer bag, this step is great because you don’t have to roll it out on a floured surface. Less mess!
Now put the crust into a pie plate
Dump in the cherries
Top with 1 cup of sugar
Pour reserved juice over the top
Roll out the top crust.
Place over the pie
Pinch the edges and make a couple small slits in the top.
Now bake at 400 degrees for 15 minutes, then turn oven to 375 and bake for an additional 50-55 minutes.
Good all by itself or with a little vanilla ice cream on the side.
Grandma Kathleen's Cherry Pie
Crust:Keep all ingredients in the refrigerator prior to baking
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup ice cold water
Sift flour and salt into bowl. Add oil and water. Mix with a fork and then your hands until just mixed and the right consistency. Divide into two and let rest.
Filling:
1 can of pitted, tart cherries
1 cup of sugar
Drain cherries and reserve juice.
To assemble the pie:
Roll dough between two pieces of waxed paper. Place bottom crust into pie plate. Put cherries in the pie. Top with 1 cup of sugar. Pour cherry juice over the cherries and sugar. Roll out top crust and place over pie. Seal and pinch edges. Cut small slits to vent. Bake at 400 degrees for 15 minutes. Turn heat down to 375 degrees and bake for an additional 50-55 minutes.
We begin by sifting the flour and salt into a bowl and then adding ½ cup of cold vegetable oil and ¼ ice cold water. Mix first with a fork…
And then with your hands until just mixed to that perfect pie crust consistency. You don’t want to mix to long. The more you mix, the stronger the gluten bonds become in the flour and your crust can get tough. So, easy does it little bakers.
Divide the dough into two balls and let it rest.
Now open a can of tart, pitted cherries and drain. Reserve the juice.
Roll ½ of the dough out between 2 pieces of waxed paper. I somehow ran out of waxed paper, so I rolled this inside of a gallon sized plastic freezer bag. Improvise, right? Either way, waxed paper or freezer bag, this step is great because you don’t have to roll it out on a floured surface. Less mess!
Now put the crust into a pie plate
Dump in the cherries
Top with 1 cup of sugar
Pour reserved juice over the top
Roll out the top crust.
Place over the pie
Pinch the edges and make a couple small slits in the top.
Now bake at 400 degrees for 15 minutes, then turn oven to 375 and bake for an additional 50-55 minutes.
Good all by itself or with a little vanilla ice cream on the side.
Grandma Kathleen's Cherry Pie
Crust:Keep all ingredients in the refrigerator prior to baking
2 cups flour
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup ice cold water
Sift flour and salt into bowl. Add oil and water. Mix with a fork and then your hands until just mixed and the right consistency. Divide into two and let rest.
Filling:
1 can of pitted, tart cherries
1 cup of sugar
Drain cherries and reserve juice.
To assemble the pie:
Roll dough between two pieces of waxed paper. Place bottom crust into pie plate. Put cherries in the pie. Top with 1 cup of sugar. Pour cherry juice over the cherries and sugar. Roll out top crust and place over pie. Seal and pinch edges. Cut small slits to vent. Bake at 400 degrees for 15 minutes. Turn heat down to 375 degrees and bake for an additional 50-55 minutes.
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