Cherry Pie (Jane Matsui’s Recipe)
FILLING:
4 cups or 2 No. 303 cans of red tart. pitted cherries, drained
1-1/8 cups of granulated sugar
2-1/2 tbsp. of cornstarch
1/4 tsp. of salt
1/4 cup cherry juice
3/4 tbsp. lemon juice
1 tbsp. of butter
2 drops almond extract
Combine the dry ingredients in a sauce pan and mix well. Combine all the liquid ingredients, except the almond extract, In a cup and add to dry mixture. Cook, stirring occasionally, until slightly thickened and add cherries and almond extract. Mix carefully and set aside while making the crust.
CRUST:
1 cup of cake flour
1-1/4 cup of all-purpose flour
1-1/4 tsp. salt
3/4 cup shortening
3 to 4 tbsp. water
Add shortening and cut into the flour with a pastry blender until crumbly in appearance. Add water, blending with a fork, being sure to distribute water evenly (add enough water to make the mixture hold together).
Shape dough into a ball: cut 1/3 of dough for lattice top, saving the remaining dough for the lining.
With the lining dough, flatten the ball slightly and roll to fit a nine-inch pie pan. Line the pan and trim excess dough about one inch from the edge of the pan.
Roll the remaining dough in the same way, cutting into strips one-half an inch wide. Pour the cherries into the lined pan and dot with butter. Arrange the pastry strips in lattice fashion on the cherry mixture and trim overhanging lattice. Fold the pastry over the edge, and flute with fingers. Bake in a 425 degrees F oven for 20 minutes or until slightly browned, then lower beat to 350 degrees F and bake.
