8-12 servings

Hands on: 45 minutes

MOST POPULAR STORIES New arrests likely in Fla. adoptive couple slaying Toddler found wandering street alone Reed aims to rejuvenate Christian conservatives Motorist dies in drive over edge of Grand Canyon Three arrested for attempted robbery near Tech
EMAIL THIS PRINT THIS MOST POPULAR
Related: • Step-by-step photos of how to make the Cherry Pie • More on food and drink • Search ajc.com's recipes

Total time: 1 hour, 30 minutes

The men in Meridith Ford's family (especially her brothers) have always fought over who will get the last piece of this pie, far more popular at their house than the pumpkin pie so ubiquitous this time of year. She uses her own recipe for the pie dough (a double crust), but never wavers from her mother's simple filling, thickened only with flour.

1 recipe pie dough (below), or a prepared double crust

3/4 cup granulated sugar (plus extra for dusting)

1/4 cup all-purpose flour

1 (14.75-ounce) can tart cherries, undrained

Egg wash (made by beating one egg, 1/2 cup water and 1/4 teaspoon salt)

Prepare pie dough according to recipe below, if making from scratch. When ready to use, remove from plastic bag, cut the dough in half and roll out each half to make a double crust.

Meanwhile, in a medium bowl, toss together the 3/4 cup sugar and flour. Add the cherries and stir well. Pour into prepared pie crust. Seal the edges with some of the egg wash and cover with top crust. Trim the edges of the dough evenly and fold under. Crimp or flute the edges as desired. Cut vent holes in the top of the crust. Freeze the pie for at least 15 minutes. Remove from freezer, brush with egg wash and sprinkle the top crust with a little granulated sugar.

Bake for 25 to 30 minutes, or until the crust is golden brown.

Pie dough for a double-crust pie: In a medium bowl, toss together 2 2/3 cups all-purpose flour (preferably White Lily) and 1 teaspoon salt. Cut 1/2 cup very cold, unsalted butter and 1/2 cup shortening into the flour using a pastry cutter or 2 forks, until the mixture resembles large peas. Add 1/2 cup water in three stages, tossing the mixture to incorporate and taking care not to overwork the dough. (Add more ice water, 1 tablespoon at a time, if the mixture seems too stiff.) Knead the dough into a ball, flatten it and place it in a plastic bag. Refrigerate the dough for at least 1 hour or overnight.

Per serving (based on 8): 483 calories (percent of calories from fat, 46), 5 grams protein, 61 grams carbohydrates, 2 grams fiber, 25 grams fat (12 grams saturated), 31 milligrams cholesterol, 271 milligrams sodium.