Cherry Pie

Recipe by Anna Smith, Columbus, Ohio
First place, Baked Pies (Cherry), 2018

Baking temperature: 375º F
Baking time: 45 minutes
Yield: 1, 9" pie

Ingredients

Filling:

• 4 cups sour cherries, pitted
• 1 ½ cups sugar
• 3 tbsp. tapioca
• ¼ tsp. almond extract
• ½ tsp. cinnamon

Crust:

• 2 cups all-purpose flour
• ½ tsp. salt
• ½ cup canola oil
• ¼ cup almond milk

Instructions

Filling:

1. Combine cherries, sugar, tapioca, almond extract and cinnamon into a large bowl.
2. Make pie crust.
3. Fill unbaked pie shell with cherry mixture.
4. Dot with butter.
5. Cover with top crust.
6. Bake in 375 degree oven for 45 minutes to 1 hour until middle is bubbly and crust is light brown.
7. Split into 2 round balls.
8. Flatten 1 ball slightly on wax paper.
9. Top with another sheet of wax paper.
10. Roll out crust between the wax paper into desired shape.
11. Remove top piece of wax paper.
12. Flip crust into pie crust, fit into pie plate.
13. Remove 2nd sheet of wax paper.
14. Repeat same steps for 2nd round ball to create top crust after adding filling.

Crust:

1. Combine flour and salt in small bowl and stir.
2. Measure canola oil and milk in same measuring cup, but do not stir.
3. Pour oil and milk into flour, all at once.
4. Stir mixture with a fork until it forms a ball and cleans the side of the bowl.