![\"Julie's](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2015\/11\/JuliesCherryPieRec1.jpg\")
<\/a>![\"Julie's](\"http:\/\/cooking.pfeist.net\/wp-content\/uploads\/2015\/11\/JuliesCherryPieRec2.jpg\")
<\/a>This is a great cherry pie. I copied it from my mother’s collection when I left home in the 70s. Why is it called “Julie’s” cherry pie? I have no idea. My husband has a sister named Julie, but I was making this pie before we met. Cherry pie is probably my husband’s favorite pie! He always insists that I make criss-crosses of crust strips on top.<\/p>\nThe crust recipe on this card calls for Crisco and half and half. It is a good, tender crust, but these days I prefer my newer crust recipe<\/a> that uses Crisco, butter, and vodka.<\/p>\n As for the tart cherries, the easiest to find are canned cherries. But I have used fresh-picked (when very lucky!) or fresh-frozen cherries as well in this recipe. (Not sure where I got the cherry juice in those instances, but I’m pretty sure today that cherry juice is sold separately somewhere.)<\/p>\n This weekend,\u00a0I made this pie as two small pies. We split one pie on Saturday and still had another for the next night. Mini-sized desserts works well for the two of us \u2013 here are a couple other mini-dessert recipes<\/a> on a previous blog entry.<\/p>\n Double the recipe and bake in a 10-inch pie pan. (If you use a 9-inch pie pan, it might run over.) My small pie “pans” are fiesta ware 6-inch slanted side oven-safe dishes, a little over 1 3\/4-inch deep.<\/p>\n Julie’s Cherry Pie<\/strong><\/a> Drain the cherries, reserving juice.<\/p>\n Combine the sugar and corn starch in a pan, then slowly stir in 1\/2 cup of the cherry juice. Bring to a boil, stirring constantly, then simmer and stir a couple minutes. It doesn’t get real thick or real clear, but it’s okay.<\/p>\n Remove from heat and add the red food coloring (if using) and the drained cherries. Cool.<\/p>\n Divide the crust dough into 3 nearly equal portions. Roll out 2 of them and fit into 2 small pie pans. Divide the cherry mixture between the two pans.<\/p>\n Roll the rest of the dough and cut into strips. Put the strips in a criss-cross pattern on each pie. Trim the crusts, roll under and flute.<\/p>\n Bake at 425\u02da for 10 minutes and then at 350\u02da for 30 minutes.<\/p>\n I had a craving for cherry pie this week. I pulled out my old recipe card and figured I had better save it in a better format before it was totally ruined. This is a great cherry pie. I copied … Continue reading
\nmakes 2 small pies<\/em><\/p>\n\n
<\/a>Boy these are good. A little ice cream on top? Sure. Absolutely heavenly.<\/p>\n","protected":false},"excerpt":{"rendered":"