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Ingredients crust 1½ C flour
½ C butter flavor crisco
4 T water
1 T cider vinegar
filling
2 P berries or apples or peaches or nectarines
½ t cinnamon (with apples)
⅔ C sugar
2 T corn starch
1 T lemon juice (omit with cherries or raspberries)
1 C sour cherries
1¼ C sugar crumb topping ¾ C flour ½ C sugar ⅓ C butter | Preparation crust mix ingredients with a fork in a bowl til it forms a ball split the ball in half place a half between 2 sheets of wax paper and roll thin to fit pie plate place in freezer for 5 minutes peel wax paper from one side but put it back flip over and peel other side and discard wax paper put pie plate on upside down and centered flip over, discard wax paper, and hand form edges to the plate rim filling wash (and peel) fruit mix with remaining ingredients in crust bowl add a little water if needed to moisten sugar and corn starch crumb topping melt butter in the crust bowl add sugar and flour and mash with fork to make little peas add more flour if too moist bake on cookie sheet (to catch overflow) at 400 degrees for 50 minutes 30 minutes for a bottomless pie |