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Cherry Custard Pie:
Serves 8
Crust:
1 c.all-purpose flour
1/4 tsp.salt
1/2 c.shortening
1/4 c.ice water
Filling:
1 c.fresh or canned cherries,pitted
1/2 c.sugar
2 eggs,beaten
1 c.milk
Preheat oven to 350 degrees.
Place the flour & salt into a large bowl,stir.Using a pastry blender,cut shortening into a mixture that resembles coarse pea-size crumbs.Add the ice water,1 T.at a time,mixing till a ball forms.Turn the dough out onto a floured surface & roll out to 2" larger than your pie plate.Line the pie plate w/the pastry & fold under the excess dough.Crimp or flute the edges w/your fingers.
In a medium-sized bowl,combine the cherries,sugar,eggs & milk,mix well.Pour into the pastry crust.
Bake for 45 minutes,till filling is set & the crust is golden brown.Cool completely before slicing.
Serves 8
Crust:
1 c.all-purpose flour
1/4 tsp.salt
1/2 c.shortening
1/4 c.ice water
Filling:
1 c.fresh or canned cherries,pitted
1/2 c.sugar
2 eggs,beaten
1 c.milk
Preheat oven to 350 degrees.
Place the flour & salt into a large bowl,stir.Using a pastry blender,cut shortening into a mixture that resembles coarse pea-size crumbs.Add the ice water,1 T.at a time,mixing till a ball forms.Turn the dough out onto a floured surface & roll out to 2" larger than your pie plate.Line the pie plate w/the pastry & fold under the excess dough.Crimp or flute the edges w/your fingers.
In a medium-sized bowl,combine the cherries,sugar,eggs & milk,mix well.Pour into the pastry crust.
Bake for 45 minutes,till filling is set & the crust is golden brown.Cool completely before slicing.