California Cherry Pie

Ingredients

• 1 1/3 C. granulated Sugar
• 2 tsp. red food coloring
• ¢ tsp. Salt
• Tb. Cornstarch
• C. red cherries, drained
• tC. Cherry Juice
• 1/8 tsp. lemon juice
• 2 Tb. Butter
• tsp. Almond extract
• 3/4 tsp. Vanilla
• 2 C. enriched Flour
• 2/3 C. Shortening
• id tsp. Salt
• 5-6 Tb. Water (ice water)

Method

1. 1

   Combine sugar, salt, and cornstarch in a saucepan.

2. 2

   Add cherries, cherry juice, lemon juice, food coloring, and butter.

3. 3

   Cook until thick.

4. 4

   For pastry, mix flour and salt, cut in shortening, add water, and rest.

5. 5

   Roll out, fit into pie pan, fill with cooled filling, and bake at 425° for 25-30 minutes.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 46. The excerpt below is the record exactly as published.

CALIFORNIA CHERRY PIE — The following recipe won first prize in the Cali- fornia Bake-Offs in the National Cherry Pie Contest. FILLING: 1 1/3 C. granulated Sugar 2 tsp. red food ¢ tsp. Salt coloring Tb. Cornstarch 1/8 tsp. lemon juice C. red cherries, 2 Tb. Butter drained + tsp. Almond extract tC. Cherry Juice 3/4 tsp. Vanilla Method: Combine sugar, salt, and cornstarch in saucepan. Add drained cherries, cherry juice, lemon juice, food coloring, and butter. Gook mixture until thick, stirring frequently. - Remove from heat and add almond and vanilla extracts. Let cool while crust is being made. PASTRY: 2 C. enriched Flour 2/3 C. Shortening, plus id tsp. Salt 3 Tbs. 5-6 Tb. Water (ice water)

Cook this with the app: pantry check, scaling, and the assistant.