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Ohio Sour Cherry Pie
Yield: 6 servings

1/2 tsp salt
1/3 cup ice water
1/3 cup brown sugar
1/2 tsp cinnamon
1 1/2 cup cherry juice
1 1/2 Tbsp Crisco
1 Tbsp vanilla extract
2 tsp sugar
2 1/4 cup all-purpose flour
5 oz frozen Crisco

1/3 cup white sugar
4 Tbsp cornstarch
3 lb frozen cherries (with sugar)
1 tsp almond extract
1/2 Tbsp milk

For Crisco crust, combine flour and salt in food processor. Cut
frozen Crisco shortening into chunks with knife and add to food
processor. Process (pulse) until mixture forms fine crumbs. Add
ice water while the machine is running and continue to run processor
until dough forms on the blades. Remove and form dough into two
balls. Cover and refrigerate for 30 minutes. Preheat oven to 425

For Sour Cherry Filling, combine brown and white sugars, cinnamon
and cornstarch in saucepan. Add cherry juice and cook until mixture
is thick and bubbly. Stir and boil the mixture for one minute. Add
cherries and cook for one minute or until it starts to boil again.
Remove from heat and add Crisco shortening and almond and vanilla
extracts. Remove refrigerated dough. On lightly floured surface,
roll bottom crust into circle 1/8" thick and about 1 1/2" larger
than inverted pie plate. Gently, ease dough into the pie plate,
being careful not to stretch the dough. Trim edge even with pie
plate. Spoon cherry filling into prepared pastry. Roll top crust
the same way as the bottom. Brush top crust with milk and sprinkle
lightly with sugar.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350
degrees and continue baking for 25 minutes or until crust is golden
brown. Serves 6 to 8.


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