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Category: Desserts

Allie's cherry pie

Allie's cherry pie
Los Angeles Times

One night about a year ago, Katie Williams walked down the steps of a dark and dingy nightclub in Highland Park to hear a band. But she couldn't keep her eyes off the dusty old snack bar languishing in the ... Read more

Total time: 2 hours 20 minutes | Serves 8
Note: This is from Katie and Lecie Williams' grandmother, Allie Katherine Hibbard. The crust is adapted from "The Joy of Cooking.".

Flour paste pie crust

  • 2 cups sifted flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 2 tablespoons butter

Step 1Sift together the flour and salt. Remove 1/3 cup of the mixture and mix with 1/4 cup water into a paste.

Step 2Cut the shortening and butter into the flour mixture. Incorporate the paste quickly into the flour and form into 2 balls; the second ball should be about 3/4 the size of the bigger ball. Flatten into disks, wrap in plastic wrap and refrigerate 1 hour.

Cherry filling

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 (14.5-ounce) cans pitted red tart cherries packed in water, drained, with juice reserved
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon rum

Step 1Mix together the sugar, cornstarch and salt; set aside.

Step 2Bring the cherry juice to a boil in a saucepan. Add the sugar mixture and cook until thickened, about 2 minutes. Remove from the heat and stir in the cherries, butter, lemon juice, lemon zest and rum. Let cool to warm, 10 minutes, before filling crust.

Assembly

  • Prepared crust
  • Prepared filling
  • Flour, for rolling

Step 1Heat the oven to 425 degrees.

Step 2Roll out the larger dough disk on a lightly floured surface into a circle large enough to fit into a 9-inch pie plate with a 1-inch edge. Place the circle in the pie plate, then fill with the Cherry Filling. Roll out the remaining dough into a 12-inch rectangle. Cut the dough into lengthwise 1-inch strips. Arrange the strips on top of the pie in a lattice pattern. Roll and crimp the edges of the crust.

Step 3Set the pie in the center of the oven, placing a sheet of foil beneath it to catch any drips. Bake until the crust is golden and the filling is bubbling in the center, 35 to 40 minutes. If the edges of the crust become too dark while baking, cover them with strips of foil.

Each serving:
456 calories; 414 mg sodium; 12 mg cholesterol; 22 grams fat; 7 grams saturated fat; 63 grams carbohydrates; 4 grams protein; 2.46 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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