Ingredients
Crust:
12.5 oz all purpose flour
4 oz cold butter salted
3.75 oz cold shortening
1 tbs sugar
1 tsp baking powder
1/2 tsp salt
Filling:
1.5 frozen sour cherries, do not thaw
1 cup sugar
1/2 tart cherry juice
4.5 tbs Instant Clear Jel, a commercial modified food starch
1/2 tsp lemon juice
1/2 tsp almond emulsion
2 tbs butter salted
Directions
Crust:
Whisk together dry ingredients in a large bowl. Place the cold butter and cold shortening on top of the flour. Cut in the fat with a pastry cutter untill the butter and shortening are the size of small peas, fluff with a spatcula. Sprinkle 4.75 oz by weight of cold water over the top of the flour mixture, fold together with a spatcula bring the dough together. Wrap with plastic and le the dough rest in the frig for 4 hours or overnight.
Filling:
Combind cherries, cherry juice, lemon juice, almond emulsion togerther in a bowl. Blend sugar, thickener, baking powder and salt. After blending pour dry ingredients over the cherries and fold together with a spatula.
Remove dough from the frig, divide dough in two. Roll out dough, place in a pie pan, fill half way with filling, dab with the 2 tbs of butter, fill the rest of the way. Roll out top crust, cover, crimp, egg wash, bake at 350 for 45 minutes, turn/rotate pie 180 degree and bake another 15 to 20 minutes.