Ginger's Cherry Pie | From Scratch
My Grandma, who is now with our Heavenly Father ... always made the BEST Cherry Pie ... EVER. She always had one baked and ready for dessert when we came to visit! Ah, how I miss her!
Anywho, yesterday... I made her pie & thought I would share her delicious recipe! If you like pie, and you realize that there is no other way to do it rather than the "homemade way" .... this is the pie for you! :)
Homemade Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
Mix flour, salt & sugar in a medium-size in your stand mixer. With dough hook on low speed, add your cold butter. Add 4 tablespoons ice water - one by one... If dough is still crumbly, add more ice water a tablespoon at a time... Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour. Roll out & put on half on the bottom of a 9 inch pie plate and add the other on top after pie filling is added.
Ginger's Cherry Pie
3 Cans Cherries***
1 C. Sugar
1/4 C. Flour
1/2 C. Cherry Juice From Cans
1/2 t. Almond Extract
1 T. butter
Simmer sugar, flour, and cherry juice on low until thicker and well combined - no lumps. Add in almond and cherries.
Pour cherry mixture into an unbaked pie crust, top with butter. Lay second pie crust on top and crimp edges or get fancy and do some lattice work ;)!
***Do NOT buy cherry pie filling. You'll be making your own from scratch. You'll find the cherries below in the canned fruit section, not the baking section.
They are called "Oregon Red Tart Pitted Cherries, In Water" ... Picture Above! :)