I stepped in the kitchen this week with my Tia Lupe and our recipe talk left me feeling thankful in more ways than one.
If there is something that my family can agree upon, it’s Tia’s pie. And whatever the occasion – birthday, anniversary, good grades or Sunday morning breakfast – you can bet Tia has a fruit pie in the oven and there will be debates on who gets the last slice.
This week, we made an old-fashioned cherry pie. A recipe just in time for Thanksgiving.
1 ½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water
First, sift together your flour and salt. Next, to get the right texture, you’ll want to divide up the shortening measurement and not mix the shortening in all at once – thirds is ideal. Cut in your first bit of shortening and mix until the mixture looks like corn meal. Repeat until all shortening is added.
My Tia Lupe notes that Crisco baking sticks – butter flavored – are ideal for shortening.
Next, is our water. Again, we will want to avoid pouring the full measurement of water in all at once. Add a couple of tablespoons of water to your mixture at a time.
My Tia Lupe notes that sometimes you might need more water than the recipe calls for. For our pie, we used more like eight tablespoons of water versus the five.
Once your dough is nice and moist, form into a ball. Split your ball in two balls for your lower and upper crust.
Lastly, on a lightly floured surface, roll one ball to roughly a ½ inch thick. Set the other ball aside for your top crust. Roll your crust out and place over your pie plate; adjust your crust to fit the plate.
1 cup sugar
¼ cup all-purpose flour
½ cup juice from cherries
3 cups drained, canned, pitted, tart red cherries
1 tablespoon soft butter
4 drops almond extract
Pastry for 9-inch lattice top pie
Combine sugar, flour; stir in juice. Cook and stir over medium heat until thick; cook one minute longer. Add cherries, butter, extract, and 10 drops red food coloring. Let stand.
My Tia Lupe’s old fashioned cherry pie recipe, from start to finish.
This recipe can also add in ¼ teaspoon of salt to the filling, but we opt out of the salt because we don’t need the extra sodium, according to Tia Lupe.
Out of all of Tia’s fruit pie recipes, this is the only pie she chooses to use canned fruit and the reasoning is simple – cherries are tedious to pit. So for this recipe, Lucky Leaf canned cherries work great.
Add filling into your crusted pie dish and cover with a lattice-top crust or a whole pie shell. We went for the lattice cover.
Bake in a very hot oven at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake about 45 minutes more. Finally, let cool.
I have many things to be thankful for this year. One that resonates through this recipe is the value my family holds for education. Whether it be an academic education or learning the secret to pie crust, it’s something special to be thankful for. It’s something I’m thankful for. Thank you, Tia.