Old-Fashioned Fruit Pie Recipe
For sure success, be sure to use Crisco and follow the easy Crisco pastry method given below. You can be sure of flaky, tender pastry-as digestible as it is delicious.
Ingredients
- 3/4 cup Crisco
- 2 1/4 cups sifted flour
- 1 teaspoon salt
- 1/4 cup water
- 4 cups drained sour cherries
- 1 cup drained cubed canned pineapple
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1/4 teaspoon salt
Directions
- Sift flour and salt into bowl. Take out 1/3 cup flour. Cut Crisco (with knives, fork or a blender) into remaining flour until the pieces are the size of small peas.
- Mix water with flour to make paste. Add flour paste to Crisco Flour mixture. Mix and shape dough into a ball. Lightly roll half of dough to a circle 12 inches in diameter and 1/8 inch thick.
- Place in pie pan. Trim edges to 1 inch beyond rim. Fill with fruit filling. Roll out other half. Cut into strips about 1 inch wide.
- Draw a 10-inch circle on wax paper. Weave strips closely together over this circle. Place paper and pastry on top of fruit. Slide paper from under woven strips.
- Fold pastry up over rough edges and crimp. Bake in hot oven 425 degrees F. for 15 minutes;reduce to 400 degrees F. and bake until crust is brown.
- Drain fruit. Mix sugar, flour and cornstarch. Combine with fruits and place in pastry-lined pie plate.