Mabel Lake Sticky Cherry Pie
 
 
Ingredients
Pie Crust
  • 2 cups flour, slightly heaping
  • few grains salt
  • large few grains cream of tartar
  • slightly less than ½ lb lard
  • ½ cup ice cold water
Pie Filling
  • 2 cups fresh cherries
  • 1 1/3 tbsp quick-cooking tapioca
  • 3/4 cup sugar
  • 1 drop almond flavoring
Instructions
Pie Crust
  1. Sift all ingredients into a large mixing bowl. Using a pastry cutter, cut lard into the dry ingredients until small lumps of fat remain. (Lard was reduced because ½ lb by today’s healthy standards seemed like a lot!). Sprinkle water in bit by bit, just until dough holds together (do not over add water). Shape into two balls, flatten into discs, wrap in plastic wrap and refrigerate for 30 minutes.
  2. Roll out one round for the bottom of the pie pan. Shape the crust by pinching or pressing tines of a fork around the top edge.
Pie Filling
  1. Preheat oven to 375°F.
  2. Wash, drain and pit 2 cups fresh cherries
  3. Combine
  4. 1 1/3 tbsp quick-cooking tapioca
  5. 3/4 cup sugar
  6. 1 drop almond flavoring
  7. Let sit for 15 minutes. Then put in a microwave for 1 minute, check and stir, repeat until thickened. Stir in one can cherry pie filling.
  8. Pour into pre-cooked pie crust.
  9. Roll out remaining pie dough into a disc, cut into strips lengthwise and weave across the top of the pie. Alternatively, cut out stars and lay over top.
  10. Bake for about 55 minutes, until filling is bubbling and crust is browned.
Notes
Pie Crust
Please note: This is my Gran’s recipe, as such it has been passed down through the years so the measurements may seem a bit odd. If you have your own favorite recipe or store-bought pie crust, feel free to substitute.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/07/26/double-rainbows-and-sticky-permanent-alizarin-crimson-cherry-pie/