Daily Recipe 04/17/03 : Cherry Pie
New York City

Cherry Pie recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 04/17/03 : Cherry Pie
"Cherry Pie" 
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2 pounds fresh cherries, pitted, or 2 -1 pound cans or jars of drained pitted cherries
Generous 3/4 cup superfine sugar
1/4 cup all purpose flour
1 1/2  tablespoons fresh lemon juice
1/4 teaspoon almond extract
2 tablespoons butter or margarine
For Pastry:
2 cups all purpose flour
1 teaspoon salt
3/4 cup vegetable shortening

For the pastry, sift flour and salt into a mixing bowl. Using a pastry blender, cut in the shortening until the mixture looks like coarse bread crumbs.  Sprinkle in 4 to 5 tablespoons ice water, a tablespoon at a time, tossing lightly with fingertips or a fork until the pastry forms as a ball. Preheat the oven to 425 degrees.  Divide the pastry in half and shape each half into a ball. On a lightly floured surface, roll out one of the balls to a circle about 12 inches in diameter.  Use it to line a 9 inch pie pan, easing the pastry in and being careful not to stretch it. With scissors trim off excess pastry, leaving a 1/2 inch overhang around the pie pan.  Roll out the remaining pastry to 1/8 inch thick. Cut out eleven strips 1/2 inch wide.  In a  mixing bowl, combine the cherries, sugar, flour, lemon juice and almond extract.  Spoon the mixture into the pastry case and dot the top with butter. To make the lattice, place five of the pastry strips evenly across the filling. Fold every other strip back. Lay the first strip across in the opposite direction. Continue this pattern, folding back every other strip each time you add a cross strip. Trim the ends of the lattice strips even with the shell overhang.  Press together so that the edge rests on the pie pan rim. With your thumbs flute the edge. Chill for 15 minutes. Bake the pie for 30 minutes, covering the edge of the pastry case with foil, if necessary, to prevent over browning. Let cool in pan on a wire rack. Serves 8.
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