This recipe is based on the one Kristin Seaquist hands out to customers at the Seaquist Orchards store in Door County, Wisconsin.
Makes one double-crust 9-inch pie; 8 servings
For the Crust
- 2/3 cup lard or shortening, chilled
- 2 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoons ice-cold water
For the Filling
- 4 cups frozen unsweetened tart cherries or 2 (16-ounce) cans unsweetened tart cherries, well drained
- 1 cup granulated sugar
- 3 tablespoons instant tapioca
- 1/2 teaspoon almond extract
- 2 tablespoons butter, cut into small pieces
For the Egg Wash
- 1 large egg
- 1 tablespoon water
- Granulated sugar to sprinkle
Cut the lard or shortening into pea-sized pieces and chill before starting.
In a large bowl, mix together the flour and salt. Cut the cold lard pieces into the flour until you have crumbs much smaller than a pea but larger than coarse sand. Gradually add ice-cold water one tablespoon at a time and blend it in with a fork, being careful not to overwork it, until the flour is uniformly moistened and the dough cleans the bowl without being wet enough to stick. Cut the dough in half and roll into round discs. Cover with plastic wrap and refrigerate for about 30 minutes.
In a medium bowl, combine the cherries, granulated sugar, tapioca, and almond extract. (No need to thaw frozen cherries before using.) Mix well and let stand for 15 minutes.
Preheat the oven to 375°F.
Roll one disc of dough into a rough, 1/8-inch-thick circle. Don’t worry about smooth edges, as you’ll cut the excess off along the pan edge later.
Transfer the circle to a 9-inch pie tin; it should overhang the edges by about 1 inch. Fill with the cherry mixture. Dot with the butter.
Roll out the second disc of dough into a rough, 1/8-inch-thick circle and place it over the filling. It should overhang the edges enough that you can pinch the edges to seal the pie. Now cut off that extra edge.
Make the egg wash by beating together the egg and water. Brush the top of the pie with the egg wash and sprinkle lightly with sugar. Cut slits to allow steam to escape while baking.
Bake in the preheated oven for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly. Allow to cool at least 3 hours before serving, so the filling sets.
