This Cherry Square Recipe was originally from a friend of Grandma Joyce's- Maxine Taylor. At the time, she measured her cherries into a Tupperware Bowl (the melon colored one)... I figured out that it is about
8 Cups of rinsed and pitted pie
cherries in a large glass bowl
2 Cups of Sugar
2 Tbs. Tapioca
1/2 tsp. Almond Extract (you can
wait till just before you put the filling in the crust to add
the extract)
the extract)
Combine these and set
aside for 2 hours, stir occasionally.
Put pie pastry on the bottom and
sides of a Large Cookie Sheet- try to make sure and cover the entire pan with
one piece, otherwise it will leak and stick to the pan. Leave a small amount of
pastry dough along each edge so that you will have something to attach the top
to. Before putting the top on, brush a little water along the edge so it will
stick together.
Fill with the cherry filling
that has been sitting, then place the top pastry sheet on and press to make sure
it is sealed. Trim and finish as desired. Cut small slits in the top to allow
steam out. You can brush the top with a beaten egg or cream, but it is going to
be covered with icing, so it is not necessary.
Bake at 375 or 400 degrees for
about 30 to 35 minutes. Cool and Glaze.
The Pastry Recipe that I like
best is the one in the Better Homes and Gardens Cook Book:
Plain Pastry
5 Cups of All purpose Flour (I used 2 cups of Self
Rising Flour and 3 cups regular and it
made the crust lighter.)
made the crust lighter.)
2 1/2 tsp. Salt
1 2/3 Cups Butter Flavored
Shortening
18 Tbs. Cold Water*
3 Tbs. Vinegar
Put the water and vinegar in a cup and add two or
three ice cubes, let it sit and get cold.
Combine Flour and salt in a mixing bowl then add
the shortening and cut in with a pastry blender till shortening is the size
of small peas. Sprinkle a small amount of cold water/vinegar mixture into the
flour and toss with a fork, continue until the flour is incorporated, but not
too wet. You don't have to use all the water if it starts to get sticky. Form
into two balls, one for the bottom crust and one for the top. Roll out to needed
size, roll onto rolling pin then gently unroll onto the pan. Make any
patches that are needed, fill and then place top crust on and seal....
Voila!
After the cherry square is
cooled, make a glaze of 2 cups powdered sugar and 1/4 cup butter and 1/4 cup
milk. I warm this up a little in the microwave then stir into powdered
sugar adding about 1/2 tsp. vanilla. Stir till smooth and spread over the top of
the squares...
*In case anyone was wondering, 18 tablespoons is 1 cup + 2 tablespoons
