Grandma Clark's Recipe of the Week

Cherry Pie

 

1 ½ c. sugar

1 c. juice

¾ t. salt

½ c. cornstarch

½ c. juice

2 T. lemon juice

4 T. butter

1/8 t. nutmeg

4 1/3 c. red sour cherries, drained

Coloring, if needed

 

            In a saucepan, heat the sugar, salt, and 1 c. juice.  Mix in cornstarch and remaining juice.  Cook 5 minutes.  Remove from heat and add lemon juice, butter, nutmeg, and coloring.  Carefully mix in cherries.  Pour into 2 pastry-lined pie pans.  Moisten the pastry around the edge with water before placing the top pastry on pies.  Trim off any surplus and crimp.  Bake at 425 degrees for 30 minutes.

 

Crust:  Sift together 3 c. flour, 1 ½ t. salt, 1/8 t. soda, and 2 T. sugar.  Cut in 1 c. lard with a pastry blender until mixture is in bits no larger than peas.  Beat together 1 egg and 2 T. lemon juice; add a small amount at a time to flour mixture, tossing lightly with a fork.  Add in 4 T. water (about) a little at a time, tossing lightly with a fork.  Continue until mixture is moist enough to form a ball when patted together.  Divide dough into fourths; roll each part out to 1/8-inch thickness. (Cut in ½-inch strips for lattice top).