Cherry Pie

Ingredients

Pastry

• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 cup butter, chilled and diced
• 1/2 cup ice water

Filling

• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1 1/2 tablespoons butter, Cut into 1/2 inch pieces
• 1 tablespoon granulated sugar, to sprinkle

Directions

1. To make the crust, In a large bowl, combine flour and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in water, a tablespoon at a time, until mixture forms a ball.
4. Wrap in plastic and refrigerate for 2 hours.
5. To make the filling, Place cherries in medium saucepan and place over heat Bring to a boil.
6. Let simmer 5-10 minutes or until the cherries lose considerable juice,then remove from heat.
7. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well.
8. Return the mixture to the stove and cook over low heat until thickened, stirring frequently.
9. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
10. Preheat the oven to 375 degrees F.
11. Roll dough out into two portions to fit a 9 inch pie plate.
12. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
13. Pour cooled cherry mixture into the crust.
14. Dot with butter.
15. Moisten edge of bottom crust. Place top crust on and pinch edges all the way around to seal.
16. Make a few slits in the crust for steam to escape.
17. Sprinkle with sugar.
18. Bake for 50-55 minutes.
19. Remove from the oven and place on a rack to cool.