Mrs. Tucker’s Prize Winning Cherry Pie

Ingredients

Filling

• 1/2 to 3/4 cup sugar
• 3 tablespoons flour
• 1/2 cup cherry juice
• 2 1/2 cups drained cherries
• 2 tablespoons Meadolake margarine

Pastry

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup Mrs. Tucker’s shortening
• 4 to 5 tablespoons water

Steps

1. Pastry: sift and measure the flour, then sift again with the salt. Cut in the shortening until it looks like coarse meal.
2. Add the water lightly, stirring with a fork, using only enough to make the dough cling together when pressed. Divide in half and roll each from the center out into a circle on a lightly floured cloth or board.
3. Filling: blend the sugar and flour until smooth, then stir in the cherry juice.
4. Put the cherries in the unbaked pastry, dot with margarine and pour the juice mixture over them.
5. Top with the pastry, or strips in a lattice. Seal the edges and cut steam vents if using a solid top.
6. Bake at 375° for 30 to 40 minutes, until well browned.

Notes

Makes one 9-inch pie (the pastry makes two 9-inch shells or one two-crust pie).

Mrs. Tucker’s Shortening recipe clipping with a photo of the pie.

Rosie Lee’s original recipe card

Tap the card to see it full size.