Easy as Pie Cherry Pie Recipe

• Preheat oven to 425°F (220°C).

Pastry :

• Combine flour and salt in large mixing bowl.
• Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas.
• Beat egg, water and vinegar together.
• Pour all liquid evenly over flour mixture.
• Stir with fork until all of the mixture is moistened.
• Divide dough in half and shape each into a ball.
• Flatten each into a circle about 4” (10 cm).
• Wrap and chill 15 minutes for easier rolling.
• Roll half the dough on a lightly floured surface into a circle 1" (2.5 cm) wider than 9” (23 cm) pie plate.
• Transfer into pie plate.
• Trim pastry at edges of plate.
• Roll out remaining dough and set aside.

Filling :

• Fill pastry lined pie plate with pie filling.
• Top with remaining pastry.
• Seal and flute edges.
• Cut slits on top of pastry.
• Brush top of pie with beaten egg and sprinkle with sugar.
• Place on a baking sheet lined with foil.
• Bake in preheated oven, on bottom rack, for 10 minutes.
• Reduce heat to 350°F (180°C) and continue baking for 60 to 70 minutes or until pastry is golden and fruit is tender.
• Cool on wire cooling rack.