Some time ago my husband purchased a jar of Hungarian sour cherries. I kept promising to make a pie with it but never got to it. Today, I finally did! I mixed it with two cans of Oregon tart cherries for a yummy blend.
To make the crust you will need:
*3 cups flour
*1.5 cups of butter OR 1 cup shortening and half a cup of butter. I used all butter.
*5 tbs warm water
*1 tbs vinegar
*1 tsp baking powder
Mix all the ingredients well! I used melted butter so I added everything together then added the butter. Slightly still chilled butter is ideal but you can use melted and chill the mixture while you prepare the filling.
To make the pie filling you will need:
*48 oz of canned or jarred cherries (appx)
*3-5 tbs sugar (depends on how sweet you want your filling)
*3 tbs cornstarch
*1 tsp lemon juice
*1 tsp vanilla extract
*1/2 tsp salt
Heat on low for approximately 5 minutes while stirring constantly.
Let cool while preparing the crust. Preheat oven to 425 F.
Roll out dough into two round sheets. One will be used to fill the pie container and the other will be used for the lattice work.
Place crust in container and trim off excess. Add pie filling. Ours was left to chill a little too long and was a bit hard to work with. My husband worked the crust so he had the idea that it didn’t matter what it looked like as it was still going to be delicious.
Bake uncovered for 15 minutes. Lower temperature to 375 F and bake until crust is golden and the filling is bubbling. Approximately 1 hour. If the crust is darkening too quickly you can cover it with tin foil.
When finished put onto a cooling rack until cooled completely. Enjoy!