In spirit of the holiday's celebratory colour I tried my hand at cherry pie, which turned out equal parts prepossessing and delicious. Nothing further than the ordinary, its crispy crust and smooth center is reason enough to bake it up for a cozy, at-home dessert.
- 5 1/2 cups all purpose flour or 6 cups pastry flour
- 2 teaspoons salt
- 1 pound of baking lard
- 1 tablespoon vinegar
- 1 egg lightly beaten
- Cold water
- 540ml can of cherry pie filling (when cherries out of season) or use your favoured recipe
- Mix flour with salt in large mixing bowl.
- Cut in lard until your mixture attains the texture of coarse oatmeal.
- Once combined, crack your egg in a 1 cup measure, add vinegar, and fill the rest of the cup with water.
- Pour liquid into pastry mixture and stir, forming dough into large ball.
- Separate dough into six equal balls; wrap to refrigerate or freeze if desired.
- Sprinkle baking surface with flour and roll out your crusts (If dough is sticking, cool for 1-2 hours).
- Transfer dough to pie plate. Trim and bake for __ minutes at ___ degrees fahrenheit.