PID: BWPRO 3.11 [Eval]   
   MSGID: 1:18/200.0 6696615d   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ohio Sour Cherry Pie   
    Categories: Pies, Pastry, Desserts, Fruits   
         Yield: 6 Servings   
       
   MMMMM-----------------------CRISCO CRUST*----------------------------   
     2 1/4 c  A-P flour   
       1/2 ts Salt   
         5 oz Frozen Crisco   
       1/3 c  Ice water   
      
   MMMMM--------------------SOUR CHERRY FILLING-------------------------   
       1/3 c  Brown and white sugar **   
       1/2 ts Cinnamon   
         4 tb Cornstarch   
     1 1/2 c  Cherry juice; from thawed   
              - cherries   
         3 lb Frozen cherries; thawed   
     1 1/2 tb Crisco   
         1 ts Almond extract   
         1 tb Vanilla extract   
       1/2 tb Milk   
         2 ts Sugar   
       
     * Or use your favourite pie crust recipe for a two crust   
     nine-inch pie.   
        
     ** Original recipe called for 1/3 c each of brown sugar   
     and white sugar. I find that 1/3 c mixed brown & white   
     sugars is more to my taste - UDD   
        
     For Crisco crust, combine flour and salt in food   
     processor. Cut frozen Crisco shortening into chunks   
     with knife and add to food processor. Process (pulse)   
     until mixture forms fine crumbs. Add ice water while   
     the machine is running and continue to run processor   
     until dough forms on the blades.Remove and form dough   
     into two balls. Cover and refrigerate for 30 minutes.   
        
     Set oven @ 425ºF/220ºC.   
        
     For Sour Cherry Filling, combine brown and white sugars,   
     cinnamon and cornstarch in saucepan. Add cherry juice   
     and cook until mixture is thick and bubbly. Stir and   
     boil the mixture for one minute. Add cherries and cook   
     for one minute or until it starts to boil again. Remove   
     from heat and add Crisco shortening and almond and   
     vanilla extracts.   
        
     Remove refrigerated dough. On lightly floured surface   
     roll bottom crust into circle 1/8" thick and about an   
     1 1/2" larger than inverted pie plate. Gently, ease the   
     dough into the pie plate, being careful not to stretch   
     the dough. Trim edge even with pie plate.   
        
     Spoon cherry filling into the prepared pastry. Roll top   
     crust the same way as the bottom. Brush top crust with   
     milk and sprinkle lightly with sugar.   
        
     Bake at 425ºF/220ºC for 15 minutes. Reduce oven temp to   
     350ºF/175ºC and continue baking for 25 minutes or until   
     the crust is golden brown.   
        
     Serves 6 to 8.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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