MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ohio Sour Cherry Pie
 Categories: Pies, Pastry, Desserts, Fruits
      Yield: 6 Servings
 
MMMMM------------------------CRISCO CRUST-----------------------------
           9" pie plate
  2 1/4 c  All-purpose flour
    1/2 ts Salt
      5 oz Frozen Crisco
    1/3 c  Ice water

MMMMM--------------------SOUR CHERRY FILLING-------------------------
    1/3 c  Brown and white sugar **
    1/2 ts Cinnamon
      4 tb Cornstarch
  1 1/2 c  Cherry juice
      3 lb Frozen cherries
  1 1/2 tb Crisco
      1 ts Almond extract
      1 tb Vanilla extract
    1/2 tb Milk
      2 ts Sugar
 
  * Or use your favourite pie crust recipe for a two crust
  nine-inch pie.
  
  ** Original recipe called for 1/3 c each of brown sugar
  and white sugar. I find that 1/3 c mixed brown & white
  sugars is more to my taste - UDD
  
  For Crisco crust, combine flour and salt in food
  processor. Cut frozen Crisco shortening into chunks
  with knife and add to food processor. Process (pulse)
  until mixture forms fine crumbs. Add ice water while
  the machine is running and continue to run processor
  until dough forms on the blades. Remove and form dough
  into two balls. Cover and refrigerate for 30 minutes.
  
  Set oven @ 425°F/220°C.
  
  For Sour Cherry Filling, combine brown and white sugars,
  cinnamon and cornstarch in saucepan. Add cherry juice
  and cook until mixture is thick and bubbly. Stir and
  boil the mixture for one minute. Add cherries and cook
  for one minute or until it starts to boil again. Remove
  from heat and add Crisco shortening and almond and
  vanilla extracts.
  
  Remove refrigerated dough. On lightly floured
  surface, roll bottom crust into circle 1/8" thick and
  about 1 1/2" larger than inverted pie plate. Gently,
  ease dough into the pie plate, being careful not to
  stretch the dough. Trim edge even with pie plate.
  
  Spoon cherry filling into prepared pastry. Roll top
  crust the same way as the bottom. Brush top crust with
  milk and sprinkle lightly with sugar.
  
  Bake at 425°F/220°C for 15 minutes. Reduce temp to
  350°F/175°C and continue baking for 25 minutes or
  until crust is golden brown.
  
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