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Paganini's Pantry

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Makes two 8 inch crusts (for one cherry pie)

 

Crust:
3 cups all purpose flour
4 oz. (1 stick) very cold unsalted butter, cubed
1/2 cup vegetable shortening
1 large egg
1/3 cup very cold water
1 tsp. salt
1 tsp. white vinegar
1 Tbsp. lemon zest

Egg wash:
1 egg
3 Tbsp. water

Cherry filling:
1 1/2 lbs. frozen sour cherries, thawed and liquid drained
3/4 cup granulated sugar
3 Tbsp. cornstarch
1/8 tsp. salt
1/2 tsp. almond extract
1/4 tsp. vanilla extract

 

In a large mixing bowl combine sugar, cornstarch, salt, cherries, and vanilla & almond extract. Allow to rest for 15 minutes.

In a food processor pulse together the flour, butter, and shortening until it resembles course corn meal.  Place flour mixture into a large mixing bowl.

Add egg, water, salt, zest, and vinegar to flour mixture and mix by hand just until mixture forms a dough.

Cut dough into two pieces and wrap each piece in plastic wrap, flattening each piece into a disk. Chill in refrigerator for 45-60 minutes.

Once chilled remove one disk from refrigerator and on a lightly floured surface roll out dough into a round shape.  Place dough lightly into pie pan. Fill pie with cherry filling and remove second disk from refrigerator.

Roll out second disk of dough until it is about 1 inch wider around than the pie plate. Cut dough into strips.  Take each strip of dough and weave over and under each other strip to create a lattice top. Carefully brush top with egg wash being very careful not to get egg wash in the cherry filling. 

Bake pie at 350° F until crust is a golden brown.  Serve cooled.

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