Taste of the Nation 2009
Food from more than 30 local restaurants, a silent auction, live entertainment, a mixology competition and more, all to benefit hunger-related charities. Participating restaurants include: Vesta Dipping Grill, Table 6, Barolo Grill, TAG, Jing and many more. Ticket prices start at $75. 4-7 p.m. July 19, at Mile High Station. Visit for info.
Re: Pie Crust
You wrote an article about the “Pie Lady” last year. I have been using her recipe, but I have misplaced it. It was a basic dough that really worked.
Georgia A. Viret
Here’s the complete recipe.
Tony Fields’ Cherry Pie
Makes top and bottom crust and filling for one 9-inch pie.
Ingredients
CRUST
1 1/2 cups flour
1 teaspoon salt
2/3cups shortening
5 1/2 tablespoons ice-cold water
FILLING
1 can pitted sour cherries
1 1/4 cups sugar
1 1/2 tablespoons cornstarch
Lemon juice
2 tablespoons butter
Directions
Crust: Put flour and salt in a large mixing bowl. Cut in shortening using a pastry blender or fork. Add water and mix lightly with a fork. Roll half of dough on a well-floured surface. Place in 9-inch pie pan. Wrap other half in plastic and refrigerate.
In a large bowl, mix cherries, sugar and cornstarch. Place mixture on top of bottom crust in pie pan. Squeeze a little lemon juice over cherry mixture and dot with butter.
Roll out other half of dough and place over filling. Crimp edges together. Cut slits in top crust to allow steam to escape. Sprinkle with sugar. Bake 15 minutes at 425 degrees. Reduce heat to 375 and bake 45 minutes. Cover edges with aluminum foil if they brown too much.
