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February 2019

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Robb's Special Cherry Pie Recipe

Robb's Special Cherry Pie recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Robb's Special Cherry Pie recipe  PDF


PASTRY 2 2/3 c Pastry flour
1 ts Salt
1 1/4 c Vegetable shortening
Ice water 8 to 12 tbs FILLING 2 (1 lb.) cans pitted tart red
cherries (water pack) 1/3 c Liquid from cherries
3 tb Quick cooking tapioca
1/4 ts Salt
1/4 ts Almond e tract
1 ts Lemon juice
1/2 ts Red food coloring
1 1/4 c Sugar
1/8 ts Ground cinnamon
1/16 ts Ground cloves
2 tb Butter or margarine
(DIRECTIONS FOR PASTRY) Combine flour and salt in large mi ing bowl. Cut shortening into flour mi ture, using pastry blender, until mi ture resembles coarse crumbs with a few pea size pieces. Sprinkle 4 tablespoons ice water over mi ture and toss mi ture with two forks. Sprinkle another 4 tablespoons ice water over mi ture and toss mi ture again. If mi ture can be pressed together to form a solid mass do not add additional water. If mi ture is still crumbly, add additional ice water 1 tablespoon at a time, tossing mi ture with forks, until a mass can be formed. Divide mi ture and form 2 balls of dough, one slightly larger than the other. Press the larger ball of dough into a disk and roll between sheets of wa ed paper until 1/8 inch thick. Line deep 9 inch pyre pie plate with pastry and trim edges to 3/4 inch beyond edge of plate. Set aside. Press remaining ball of
dough into a disk and roll between sheets of wa ed paper until 1/8 inch thick. Set aside.
(DIRECTIONS FOR FILLING) Drain cherries. Measure 1/3 cup liquid into mi ing bowl. Discard remaining liquid. Add tapioca, salt, almond e tract, lemon juice and food coloring, then cherries. Combine 1 cup sugar, cinnamon and cloves. Pour sugar mi ture over cherries. Mi and let stand at least 15 minutes. Fill pastry with cherry mi ture. Dot with butter.
Sprinkle with remaining sugar. Moisten rim with water. Fit top pastry over filling. Turn top edge over bottom edge and press firmly together, creating fluted edge. Cut vents in top to allow steam to escape and juices to bubble. Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and continue baking for 35 45 minutes, or until filling is bubbling and crust is golden brown. If edge of crust appears to be browning too quickly, cover lightly with aluminum foil. Cool pie thoroughly on wire rack. Note: The spice flavor is quite subtle, but very effective when combined with the lemon juice and almond e tract. Try these modest amounts first (I prefer them), or increase them to suit

Robb's Special Cherry Pie recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
529 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Robb's Special Cherry Pie recipe  PDF   Desserts recipes RSS   Thumsb up

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