I guess it was too much of a teaser to write about baking cherry pie without actually giving the recipe for it! So here it is:
Put 2 cups of all-purpose unbleached white flour in a large bowl. Make a hole in the center with a fork. Pour in 1/4 cup vegetable oil (I use Wesson's), then 1/4 cup milk, then 1/4 cup oil. Stir with a fork until blended. Finish blending with your hands. Divide the dough into two balls.
Roll one ball flat with a rolling pin between a folded over sheet of wax paper. Carefully set the dough in the bottom of the pie plate (removing the wax paper, of course!).
Open two cans of tart red cherries in water. Discard the liquid from one can. Pour the two cans into a bowl. Add about 1/3 cup sugar mixed with a couple dashes of cinnamon (you can vary the amount of sugar depending on how tart you like your pies). Add 1/4 cup of flour. Stir and pour into the pie plate.
Roll out the remaining dough, place it on top of the cherries, and press down the edges. Cut slits with a knife or holes with a fork (to let the steam out).
Bake at 425 degrees for 25 minutes or until slightly brown on top.
Let me know how you like it!
P.S. This crust is great for any kind of fruit pies. For pumpkin pie, just use the bottom crust.
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