Ingredients
- 12 tbs
- 9 pyrex pie with pastry (plate)
- 2 balls of dough
- 1 at a time
- 3/4 beyond edge of (plate)
- 1/2 food coloring (red)
- 3/8 liquid from cherries
- 325 gr pastry flour
- 300 gr vegetable shortening
- 250 gr sugar
- 200 gr sugar
- 120 ml ice water over mixture
- 45 gr liquid mixing bowl (into)
- 28 gr quick cooking tapioca
- 16 gr butter
- 5 ml lemon juice
- 4 gr salt
- 1 gr almond extract
- 1 gr cinnamon (ground)
Sprinkle with remaining sugar. Moisten rim with water. Fit top pastry over filling. Turn top edge over bottom edge and press firmly together, creating fluted edge. Cut vents in top to allow steam to escape and juices to bubble. Bake at 220ºC or 15 minutes. Reduce temperature to 375 degrees and continue baking for 35-45 minutes, or until filling is bubbling and crust is golden brown. If edge of crust appears to be browning too quickly, cover lightly with aluminum foil. Cool pie thoroughly on wire rack. Note: The spice flavor is quite subtle, but very effective when combined with the lemon juice and almond extract. Try these modest amounts first (I prefer them), or increase them to suit
