I also discovered the Pie Filling Enhancer, from King Arthur Flour Baking Company here in New England! This is The Bomb! My last Pie looked and tasted amazing. It is my perfect solution for a perfect Pie!
Can She Bake a Cherry Pie, Charming Billy!
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
(Estelle's uses King Arthur Flour brand)
Preheat the oven to 425 degrees, and place half of the rolled out pie dough into a 9-inch pie pan. In a medium bowl, combine the cherries, sugar, pie filling enhancer, lemon juice, salt, cinnamon, and cloves. Let the mixture sit for 15-20 minutes, stirring occasionally. Pour the filling into the prepared crust, dot with butter, then top with second half of the rolled pie dough. Crimp the crusts shut and cut a few slits into the top of the pie to allow steam to release.
Place the pie on a foil-lined baking sheet and bake for 15 minutes, then reduce the temperature to 350 degrees F. and bake for another 45 minutes, or until the crust is golden brown and the filling is bubbling. Set the pie on a wire rack to cool, allowing the filling to firm up.
Slice and serve!