Unbeknownst to me, February is National Cherry Month! I never would have thought that February of all months was the month to celebrate cherries. To me, cherries are one of those delicious summer fruits that you sit out on your front porch and eat with a glass of lemonade or wine. According to many websites, the reason that February is National Cherry Month has to do with the fact that President’s Day and George Washington’s Birthday is also celebrated during this month. Well that makes sense! I mean, what could be more American than Cherry Pie?
This is the 1999 American Pie Council’s National Pie Championship first place winner in the Fruit and Berry Category.
- 2 cups all-purpose flour
- 1 cup shortening
- 1/2 cup cold water
- 1 pinch salt
- 2 cups pitted sour cherries
- 1 1/4 cups white sugar
- 10 teaspoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
- Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
- Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10
minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
- Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.