Cherry Pie

Directions

1. Make Buttermilk Crust: Pulse the 3 cups flour, the 2 tablespoons sugar and the 1-1/2 teaspoons salt in food processor until combined. Add the 1/2 cup butter and the shortening and pulse until mixture resembles coarse crumbs. Gradually add buttermilk through feed tube, pulsing just until mixture begins to hold together. Gather pastry into a ball; divide into 2 balls, one slightly larger than the other. Flatten into 2 disks. Wrap and refrigerate 30 minutes.

2. Drain cherries, reserving 1/2 cup of the juice. Whisk together the 1-1/2 cups sugar, the 1/3 cup flour and the pinch salt in saucepan. Whisk in reserved cherry juice. Bring to boil over medium heat; boil, stirring, 2 to 3 minutes or until slightly thickened. Remove from heat; stir in cherries, food coloring, the 2 tablespoons butter and the kirsch. Cool.

3. Arrange a jelly-roll pan on center rack of oven. Heat oven to 425 degrees F.

4. On a lightly floured surface, roll larger pastry disk into a 12-inch circle. Fit into a 9-inch pie plate, leaving a 3/4-inch overhang. Spoon cherry mixture into pastry. Roll remaining pastry into a 10-inch circle; place on top of cherry mixture. Press edges of pastry together; trim and flute. With small knife, cut decorations from scraps and place on top of pie. Cut vents in top.

5. Place pie on jelly-roll pan and bake 15 minutes. Reduce oven temperature to 375 degrees F. Bake 55 minutes more or until filling is bubbly. Makes 8 servings.

6. *Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.