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Late-Summer Cherry Pie

Late-Summer Cherry Pie
Late-Summer Cherry Pie might be just the dessert you are searching for. One portion of this dish contains approximately 6g of protein, 27g of fat, and a total of 524 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a vegetarian diet. A mixture of solid vegetable shortening, almond extract, cornstarch, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Whisk milk and vinegar in small bowl to blend.
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VinegarVinegar
MilkMilk
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BowlBowl
2
Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes.
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ShorteningShortening
DoughDough
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
WrapWrap
Dry Seasoning RubDry Seasoning Rub
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1
Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine.
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SugarSugar
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2
Add cherries and toss to blend.
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CherriesCherries
3
Let stand 30 minutes.
4
Preheat oven to 400°F.
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OvenOven
5
Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin).
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CrustCrust
DoughDough
RollRoll
6
Transfer to 10-inch-diameter glass pie dish.
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Pie FormPie Form
7
Roll out second disk on lightly floured work surface to 12x8-inch rectangle. Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips. Spoon cherry filling into crust.
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CherriesCherries
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RollRoll
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8
Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively.
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CrustCrust
DoughDough
9
Brush lattice and edges with egg glaze.
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GlazeGlaze
EggEgg
10
Sprinkle 1/4 cup sugar over lattice.
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SugarSugar
11
Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer.
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Aluminum FoilAluminum Foil
12
Transfer pie to rack and cool at least 1 hour.
13
Serve pie warm or at room temperature.
1
A fluted pastry wheel will cut lattice strips with pretty scalloped edges, but a sharp knife works fine, too.
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KnifeKnife
DifficultyHard
Ready In45 m.
Servings8
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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