Cherry Pie

Apple cider vinegar is the secret to a flaky pie crust. Serve this "tart" pie with vanilla ice cream. Use canned cherries for the best results and make a lattice top.  The phytochemical anthocyanin gives cherries their dark purple or red color. Anthocyanin has anti-inflammatory effects.

Cherry Filling

    3 (14 ½-ounce) cans OregoN® red tart cherries in water
    2 ½ tablespoons minute tapioca
    1 ¼ cups sugar
    ⅛ teaspoon salt
    2 tablespoons butter, melted

Pie Crust

    All-purpose flour
    ¾ teaspoon salt
    ¼ cup ice cold water
    ¾ tablespoon apple cider vinegar
    ¾ cup Crisco® solid vegetable shortening

1.  Preheat oven to 400°.

2.  Filling: Drain cherries. In a large bowl, mix cherries,    
     tapioca, sugar, salt and melted butter.

3.  Crust: Set out a large bowl. Sift flour into 2 ¼ cups, empty     
     into bowl. Stir in salt. Take out ⅓ cup of the mixed flour     
     and place in a small bowl. To the ⅓ cup flour, use a fork to
     add the water and vinegar. Place the paste in the refrigerator.

4.  Cut the shortening into the remaining flour using mixer on
      low speed. Stir in flour paste with fork. Divide dough in half.  
     Roll half to fit a 9-inch pie plate.
 
5.  Roll remaining dough into a rectangle; cut into ten ½-inch
     strips for a lattice top or roll into a round and use a lattice
     cutter from King Arthur's Flour catalog.

6.  Pour filling into unbaked pie crust. Weave strips across pie,
     securing with water at each edge. Trim edges with a knife.

7.  Bake in a preheated oven, 45 minutes to an hour or until pie
     is bubbling in the center. Let set 30 minutes before serving.

     Makes 8 slices

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