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Granny’s Cherry Pie…

November 26, 2016

Granny’s Cherry Pie…


2 pie crust, one bottom and one top layer, see recipe below…

Cherry Pie Filling, see recipe below


Granny’s Best Pie Crust:
5 ½ cups flour
1 lb butter or shortening
1 tsp salt
1 egg
1 Tbsp apple cider vinegar
Water to fill cup

Cherry Pie Filling:

4 cups fresh or frozen tart cherries, pitted
1 to 1 1/2 cups granulated sugar
1/4 cup cornstarch or flour
a splash almond extract, optional

2 Tbsp butter


Preheat oven to 425 degrees F.

Mix cherries, sugar and almond extract; set aside to meld together..


Put together Pie Crusts:


Cut butter (or shortening, I use butter flavored) into flour and salt. In a Cup put egg and vinegar and fill to the top with water. Work into flour mixture. Makes 3 double crusts.

Split into 6 even balls, roll out on floured surface each ball, place in pie plate, crimp edges, prick with fork on bottom and sides before baking into your favorite pie.

Remaining dough may be rolled in plastic wrap tightly, put into freezer bags and frozen up to 6 months.   Makes 6 Pie Crusts


Assemble the Cherry Pie:


Roll out one pie crust.   Place in pie plate.   Cut slits in bottom and around the edges to prevent bubbling.


Mix together Cherry mixture in with flour.   Pour into prepared pie crust in pie plate.   Top with butter.


Roll out top crust.   Place on top of pie, flute edges and cut some slits in top of the crust for venting.    Or cut in stripes and build a lattice pie top…flute edges.


Bake 35 to 45 minutes or until crust is golden brown……


Remove from oven.   Let cool a 15 minutes at least….and serve.


Variation: you may use a large can of cherry pie filling if you are in a hurry or cherries are not in season…

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

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