CHERRY NUT BREAD

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 1/2 teaspoon baking powder
• 1/4 cup shortening
• 1 egg, slightly beaten
• 1/2 cup orange juice
• 1 tablespoon grated orange peel
• 2 tablespoons warm water
• 1/2 cup chopped nuts
• 1 cup halved tart cherries

Directions

Sift together flour, sugar, and baking powder. Cut in shortening. Stir in egg, orange juice, orange peel and water. Fold in cherries and pour into greased 8 x 4 x 3 pan (loaf pan). Bake 1 hour at 350°. Cool thoroughly before slicing.

Flaky Pie Crust

Ingredients

• 3 cups flour
• 1 cup shortening
• 5 tablespoons ice water (more or less as needed)
• 1 tablespoon vinegar
• 1 egg beaten
• 1 teaspoon salt

Directions

Sift flour and salt. Cut in shortening. Break egg into a measuring cup, add vinegar and water and beat lightly with a fork. Mix into flour mixture. Form in balls - each large enough for a crust, wrap separately and freeze.

Cherry Pie with Fresh Cherries

Ingredients

• 2 pie crusts (top and bottom)
• 5 cups fresh cherries
• 2 2/3 tablespoons tapioca
• 1/4 teaspoon almond flavor
• 1/4 cup cherry juice
• 2/3 to 1 cup sugar

Directions

Preheat oven to 450°

Line a 9” pie pan with pie crust. Prepare 5 cups fresh cherries. Mix tapioca with almond flavor, cherry juice, and sugar. Add 4 cups of cherries to sugar mixture - let stand 15 minutes.

Put cherries into pie shell - arrange remaining cherries on top. Cover with lattice-style top crust. Bake in 450° oven for 10 minutes. Reduce heat to 350° and bake for an additional 40-45 minutes.

Grandma's Apple Pie

Ingredients

• 2 pie crusts (top and bottom)
• 6 cups apple slices (about 6 medium apples - we like to use Golden Delicious and Jonathan)
• 1/2 to 3/4 cup sugar (Gloden Delicious make the filling sweeter so you can use less sugar)
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon salt

Directions

Preheat oven to 400°

Line a 9” pie pan with pie crust.

Combine sugar, flour, cinnamon, nutmeg, and salt. Toss the apple slices into the mixture and coat them well.

Put apple mixture into pie shell. Dot with butter. Cover with top crust. Cut a design or pattern in crust to allow the filling to vent. Bake in 400° oven for 10 minutes. Reduce heat to 350° and bake for an additional 30-40 minutes more until apples are tender when pierced and crust is lightly browned.