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ADULT FIRST-PLACE WINNER
Double-Crust Cherry Pie Recipe by Robin Dodge.
Ingredients
CRUST
2 cups flour
1/2 teaspoon salt
2/3 cup shortening, lard or butter
6 to 7 tablespoons cold water
FILLING
5 1/2 cups fresh and pitted sour pie cherries
1 cup sugar
2 tablespoons flour
Directions
Preheat oven to 375. Mix flour and salt in bowl, cut in shortening, add cold water, one tablespoon at a time until moist. Divide into 2 balls, roll out.
Mix together cherries and sugar, sift in flour. Mix well. Pour into pie shell. Bake 30 minutes with foil covering top crust, remove foil and bake 15 more minutes. Remove from oven and let pie rest for about 2 hours for best results.
