America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)
CHERRY
Black Forest Cherry Pie
Cherry Berry Double Crust Crumb Pie
Cherry Pie
Five Star Cherry Pie
Cherry Peach Blackberry Pie
Better Than Grandma’s Cherry Pie
Sensational Cherry Pie
Mama Mia’s Cherry Pie
Cherry Praline Pie
Fourth of July Cherry Pie
Checkerboard Cherry Pie
Simple Pleasures Cherry Pie
Crumbling Cherry Pie
Frosting Creations Cherry Sundae Pie
BLACK FOREST CHERRY PIE
Andrea Spring, Bradenton, FL
2011 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Crisco Classic Cherry
CRUST
1½ cups flour
½ teaspoon salt
2 tablespoons cocoa
2 tablespoons sugar
½ cup Crisco shortening
4 to 5 tablespoons cold water
FILLING
½ pound semisweet chocolate
½ pound white chocolate
1¼ sticks butter
4 eggs, separated
1 tablespoon flour
Pinch salt
1 tablespoon sugar
TOPPING
2 (15 ounce) cans cherry pie filling
4 Oreo cookies
For the Crust: Preheat oven to 400°F. Mix dry ingredients in food processor and add shortening. Process until crumbly. Add water and process into ball. Wrap and chill 2 hours. Roll out dough and place in 10-inch deep dish pie pan. Line with sprayed foil and bake at 400°F for 5 minutes. Reduce to 325°F and bake for 5 minutes or until lightly browned. Set aside.
For the Filling: Melt semisweet chocolate. Add half the butter and mix well. In a different bowl, melt white chocolate. Add the rest of the butter and mix well. Beat egg yolks in stand mixer until light and fluffy, about 5 minutes. Fold in flour and salt. Divide eggs and add half to the chocolate mix and half to the white chocolate mix. Whip egg whites until they hold shape and then add sugar. Split in half and add half to chocolate mix and half to white chocolate mix. Spread white chocolate mix in the bottom of the pie crust, bake for 8 minutes. Spread chocolate mix on top and bake until just done, 10 to15 minutes. Set aside.
For the Topping: Cook cherries over medium heat until most of the liquid reduces. Set aside to cool. When pie is cool, put cherries on top. Crush Oreos and sprinkle over cherries. Chill overnight.
Black Forest Cherry Pie
CHERRY BERRY DOUBLE CRUST CRUMB PIE
Evette Rahman, Orlando, FL
2011 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Crisco Classic Cherry
CRUST
3 cups flour
3 tablespoons sugar
1½ teaspoons salt
¾ teaspoon baking powder
½ cup Crisco shortening
½ cup unsalted butter, cold, cubed
½ cup heavy cream
1½ tablespoons vinegar
1½ tablespoons oil
1 egg beaten with 1 tablespoon cream
Sugar for sprinkling
FILLING
1 cup tart cherry juice
1 teaspoon lemon juice
⅛ cup minute tapioca
2 tablespoons salted butter
¼ teaspoon pure almond extract
3 cups fresh pitted dark sweet cherries, divided
2 cups fresh blueberries, divided
1⅛ cups sugar
⅛ cup cornstarch
TOPPING
½ cup flour
¼ cup light brown sugar, packed
⅛ teaspoon ground cinnamon
Pinch salt
¼ cup unsalted butter, cold, cubed
1 to 2 tablespoons sliced blanched almonds
For the Crust: Mix flour, sugar, salt, and baking powder. Cut in shortening and butter. Stir together oil, vinegar, and cream. Add to flour and butter mixture by tossing lightly. Knead briefly. Form into 2 disks. Cover with plastic wrap and refrigerate for at least 1 hour.
For the Filling: In saucepan over medium heat, reduce tart cherry juice and lemon juice to ½ cup. Stir in tapioca. Add in 1 cup cherries and ½ cup blueberries. Cook until thickened. Remove from heat and stir in butter and almond extract. Place remaining fruit in large bowl. Add in cooked fruit and stir to coat well. Mix together sugar and cornstarch. Add to fruit to coat thoroughly. Roll out 1 disk of dough on a lightly floured surface and place in a deep dish pie plate. Add filling. Roll out remaining disk of dough and cut into strips to cover pie, leaving spaces between strips, such as in a lattice design. Crimp edges. Brush with egg wash and sprinkle with sugar.
For the Topping: Preheat oven to 400°F. Stir together flour, sugar, cinnamon, and salt. Cut in butter and combine well until small crumbs form. Refrigerate until use. Bake pie for 25 minutes at 400°F. Reduce heat to 375°F. Bake for 15 minutes. Sprinkle with crumb topping and almonds. Bake for an additional 15 to 20 minutes or until bubbly and golden. Cover edges with pie shield or aluminum foil during baking, if needed, to prevent excess browning. Place on rack to cool completely before serving.
Cherry Berry Double Crust Crumb Pie
CHERRY PIE
Andy Hilton, Davenport, FL
2010 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Crisco Classic Cherry
CRUST
½ cup butter, cold
½ cup Crisco
2½ cups flour, sifted
½ teaspoon salt
1 tablespoon sugar
½ teaspoon baking powder
6 to 9 tablespoons cold water
Egg wash: 1 egg white with 1 teaspoon water
FILLING
4½ cups sour cherries (frozen)
1 cup dark sweet cherries (frozen)
¾ cup dried cherries, keeping these separate from other cherries
1 tablespoon lemon juice
¾ cup sugar
4 teaspoon modified cornstarch
½ teaspoon almond flavoring
1 tablespoon cherry extract
3 drops red food coloring
Butter to dot the top
For the Crust: Preheat oven to 400°F. Sift together dry ingredients in a bowl. Add the butter and shortening. With a pastry cutter, cut the butter and shortening into the flour mixture until the butter and shortening are about the size of peas. Sprinkle the cold water into the mixture 2 or 3 tablespoons at a time. Fluff with a fork and add the rest of the water until the mixture holds together. Cover the dough and place it into the refrigerator to chill for 30 minutes. Form the dough into a ball and cut it in half, one for the bottom crust and one for the top crust. Roll out on a lightly floured surface.
For the Filling: Thaw sour cherries and dark sweet cherries for 2 minutes in the microwave, saving about ¼ cup of the juice. Sprinkle 1 tablespoon of lemon juice over the cherries. Blend in the sugar, dried cherries, cornstarch, food coloring, juice, and almond and cherry flavorings. Place cherry mixture into the pie crust and dot with butter. Cover with the second crust, cut vent holes, brush the top crust with egg wash, and sprinkle the top with sugar. Place pie on foil on the bottom rack of the oven and bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake for 45 minutes.
FIVE STAR CHERRY PIE
Karen Hall, Elm Creek, NE
2008 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Crisco Classic Cherry
CRUST
3 cups unbleached flour
1 cup plus 1 tablespoon butter-flavored Crisco, cold
½ teaspoon baking powder
1 egg
1 teaspoon sea salt
¼ cup plus 1 tablespoon ice cold water
1 tablespoon sugar
1 tablespoon rice vinegar
FILLING
2 (14.5-ounce) cans sour pitted cherries, drained and reserving ¾ cup cherry juice
1¼ cups sugar
1 tablespoon tapioca
2 tablespoons cornstarch
¼ cup pear nectar
½ teaspoon almond flavoring
¼ teaspoon red food coloring
2 tablespoons butter
GLAZE
1 egg white, slightly beaten
1 tablespoon sugar
For the Crust: In a large bowl, combine flour, baking powder, salt, and sugar. With a pastry blender, cut in Crisco until mixture resembles coarse crumbs. In a small bowl, beat egg, water, and vinegar together. Add egg mixture slowly to flour mixture, tossing with a fork until mixture is moistened. Do not over mix. Divide dough and shape into 3 balls, flatten each to form a disk. Wrap each disk with plastic wrap and refrigerate for at least 30 minutes before using. Makes 3 single crusts. Use two disks for this recipe.
For the Filling: In a medium saucepan, combine sugar, tapioca, and cornstarch. Add reserved cherry juice, pear nectar, almond flavoring, red food coloring, and butter; cook and stir over medium-high heat for 5 to 6 minutes or until mixture thickens. Stir in cherries and simmer for 3 minutes. Refrigerate until completely cooled or overnight.
Preheat oven to 425°F.
Roll out bottom crust and line a 9-inch pie dish. Roll out top crust and cut for a lattice top. Pour filling into pie shell. Create a pretty lattice top, trim, and flute edge. Brush lattice top gently with slightly beaten egg white and sprinkle with sugar. Protect edge of pie with foil. Bake at 425°F for 10 minutes. Reduce oven to 375°F and bake 30 to 35 minutes or until golden.
Five Star Cherry Pie
CHERRY PEACH BLACKBERRY PIE
Linda Hundt, DeWitt, MI
2010 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Crisco Classic Cherry
CRUST
1½ cups flour
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
½ cup Crisco butter-flavored shortening, refrigerated
FILLING
4 cups frozen tart cherries, thawed
¾ cup sugar
¼ cup cornstarch
½ teaspoon lime zest
1 cup frozen blackberries, thawed
1 cup frozen peaches, thawed
CRUMB TOPPING
½ cup butter, softened
¼ teaspoon salt
1 cup flour
½ cup brown sugar
½ cup sugar
For the Crust: Mix flour, baking powder, salt, and sugar in KitchenAid style mixer on medium speed swiftly until dough texture appears “pealike.” Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disk, wrap, and refrigerate for at least half an hour. Roll out on to floured surface and place in pie pan. Crimp crust. Freeze until ready to use.
For the Filling: Preheat oven to 400ºF. Mix cherries, sugar, and cornstarch in medium saucepan. Stir constantly on medium heat until boiling. Boil for 1 minute. Add lime zest. Place 1 cup blackberries and 1 cup peaches on bottom of uncooked pie shell. Pour cherry mixture over blackberries and peaches.
For the Topping: Mix butter, salt, flour, and brown and white sugar until mixture is fine in texture. Top pie with crumb topping so no pie filling is showing. Bake for 45 to 60 minutes until pie is bubbling over sides.
Cherry Peach Blackberry Pie
BETTER THAN GRANDMA’S CHERRY PIE
Valarie Enters, Sanford, FL
2008 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Crisco Classic Cherry
CRUST:
2 cups all-purpose White Lily flour
½ cup Softasilk cake flour
3 teaspoon powdered sugar (10X)
Additional flour as needed, up to ¼ cup
½ cup butter-flavored Crisco shortening
½ cup real butter, salted
½ teaspoon salt
1 egg
2 teaspoons vinegar
¼ cup ice water (add more water as needed for high altitude)
FILLING
2 jars Morello cherries
4 tablespoons tapioca
Pinch of salt
1 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
¼ teaspoon almond extract
¼ cup cherry juice, reserved from jars
3 tablespoons of butter, dotted
Egg wash
Coarse sugar (for garnish)
Apricot glaze (for finish)
For the Crust: Using two pastry blenders, blend the butter, shortening, flours, powdered sugar, and salt. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss additional flour on top and scrape sides of bowl. Roll out dough and make bottom crust. Set in fridge while working on filling.
For the Filling: Mix fruit, tapioca, salt, sugar, lemon juice, vanilla, almond extract, and cherry juice in a large bowl. Let macerate for at least 15 minutes.
Preheat oven to 450ºF. Put filling into pie shell and dot with butter. Brush edges with egg wash before covering with a lattice top crust. (Use a pie bird to vent pie filling if making a regular top crust.) Top with coarse sugar. Bake with pie crust shields on and an extra cookie sheet lined with foil on the rack below. Bake at 450ºF for 10 minutes. Bring temperature down to 350ºF for 40 to 50 more minutes and until juices are visibly thick and crust is golden. Brush hot pie with apricot glaze.
Better Than Grandma’s Cherry Pie
SENSATIONAL CHERRY PIE
Kathleen Costello, Tallmadge, OH
2004 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Crisco Classic Cherry
CRUST:
1½ cups Crisco butter-flavored shortening, plus some extra shortening to grease pie pan
½ cup sugar
2 tablespoons almond extract
1 egg, beaten
2¼ cups flour, plus some extra for flouring work surface
1 egg white, beaten, for egg wash
FILLING
1½ cups sugar
5 tablespoons cornstarch
4 cups cherries (canned cherries in water, reserve ½ cup water, drain the rest)
2 tablespoons caramel syrup
Pinch of salt
½ cup water from cherries
1 egg white, beaten for egg wash
Sugar for sprinkling on pie top
For the Crust: Stir the shortening, sugar, almond extract, and egg together until creamy. Add 2¼ cups flour, a third at a time, until incorporated. Do not over mix dough. Cover dough in bowl with plastic wrap. Chill for 30 minutes in refrigerator.
Lightly grease pie pan with some Crisco butter flavored shortening. Remove dough from refrigerator and take half from bowl, form a ball, and lightly flour the dough, work surface, and hands. Flatten dough and sprinkle a little flour on top. Roll dough out to form a circle. Line bottom of pie pan with dough, poking holes in dough with a fork. Brush lightly with beaten egg white. Roll out other half of dough for top crust.
For Decorative Cherries for Top of Pie (Optional): Take a small amount of left over pie dough and add several drops of red food coloring in center and mix well. Make 3 or more small marble size balls and place on top of pie. Mix small amount of cocoa into dough to make stems and place under each cherry. Use 2 tablespoons of dough and place several drops of green food coloring in center and mix well. Press dough flat and cut out leaves using knife. Place on top of pie as desired.
For the Filling: Preheat oven to 375ºF. In a saucepan, combine sugar, salt, cornstarch, and water. Cook over medium heat and stir until cornstarch is dissolved. Add cherries and caramel syrup, stirring occasionally, and continue to cook mixture until it becomes thick and clear. Remove from heat and set aside to cool.
Place cherry filling in prepared pie shell. Put top crust on pie and crimp edges. Place small slits in top of pie for steam to escape. Beat 1 egg white until foamy and brush top of pie. Lightly sprinkle sugar on top of pie.
Before placing pie in oven, put aluminum foil around crimped pie edge to prevent overbrowning. Spray the inner side of foil with cooking spray to prevent sticking when removing foil. Remove foil 10 minutes before pie is done. Bake for 45 to 50 minutes.
MAMA MIA’S CHERRY PIE
Phyllis Szymanek, Toledo, OH
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Crisco Classic Cherry
CRUST
1½ cups Pillsbury all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cups chilled Crisco shortening
3 tablespoons chilled butter
3 to 4 tablespoons ice water
1 teaspoon vinegar
1 egg plus 1 teaspoon water (egg wash)
FILLING
1 cup sugar
⅛ teaspoon salt
¼ cup cornstarch
2 (24-ounce) jars pitted cherries (about 5 cups), drained, reserving 1 cup cherry juice
1 tablespoon butter
¼ teaspoon almond extract
½ teaspoon orange extract
¼ teaspoon red food coloring
TOPPING
1 cup sugar
1 cup Pillsbury all-purpose flour
¼ teaspoon salt
1 stick butter (softened)
For the Crust: In a mixing bowl, combine flour, salt, and sugar. Cut in Crisco and butter until crumbly. Add vinegar to ice water. Add vinegar/ice water mixture one tablespoon at a time until dough forms into a ball. Shape dough into a disk shape, wrap in plastic wrap, and chill for one hour. Roll out on floured surface to fit a 9-inch pie dish. Trim crust and flute edges. Brush with egg wash. Set aside.
For the Filling: Drain cherries, reserving 1 cup of cherry juice. In a saucepan, add juice, sugar, salt, and cornstarch. Bring to a boil over medium heat, add cherries. Cook and stir until thickened and bubbly. Remove from heat, stir in butter, food coloring, and almond, and orange extracts. Pour into pie shell.
For the Topping: Mix together sugar, flour, and salt, cut in butter until crumbly. Cover pie filling with topping. Bake at 400 ºF for 15 minutes. Reduce heat to 375 ºF and bake for 40 to 45 minutes or until juice starts to bubble. Cool on wire rack.
Mama Mia’s Cherry Pie
CHERRY PRALINE PIE
Raquel Hammond, St. Cloud, FL
2006 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Crisco Classic Cherry
CRUST
2 cups unbleached flour
1 cup cake flour
2 tablespoons sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut up
½ cup plus 2 tablespoons Crisco shortening, cut up
1 large egg yolk
2 teaspoon vinegar
½ cup ice water
1 large egg white with 1 tablespoon water for egg glaze
FILLING
5½ cups canned sour cherries, drained
1¼ cups sugar
¼ cup cornstarch
½ teaspoon almond extract
¼ teaspoon nutmeg
¼ teaspoon salt
Few drops red food coloring (optional)
TOPPING
½ cup Demerara sugar
4 tablespoons unsalted butter
2 tablespoons heavy cream
Pinch of salt
¼ teaspoon cinnamon
½ cup slivered almonds, coarsely chopped
For the Crust: Place butter and shortening either on a plate or in plastic wrap in freezer for at least 30 minutes. In a large bowl, whisk flour, cake flour, sugar, and salt until thoroughly combined. Add cut up butter and shortening. With pastry blender or fingertips, cut in until mixture resembles dry rice. Add yolk and vinegar. Drizzle ¼ cup ice water over mixture. Lightly toss until dough just begins to cling together in clumps. Sprinkle on a little bit more water if dough looks too dry. The consistency should feel pliable like clay and cling together, but should not be sticky.
Turn dough out onto waxed paper. Lift opposite corners and press them together, squeezing dough into a cohesive ball. Flatten into disk. Divide in half. Wrap each disk in plastic wrap and refrigerate at least 30 minutes, preferably overnight. When ready to use, allow chilled dough to sit out at room temperature a few minutes to soften it slightly before rolling out.
Lightly butter 10-inch pie pan. Roll out both bottom and top crusts. Line pan with bottom pastry. Brush with egg glaze. Refrigerate both pastries until needed.
For the Filling: Preheat oven to 425ºF. In a large bowl, combine cherries, sugar, cornstarch, almond extract, nutmeg, salt, and red food coloring. Set aside to juice for 10 minutes. Gently stir filling together, then spoon into pie shell. Attach top crust, seal, then flute as desired. Cut small hole in the middle and few slashes to vent steam. Glaze or leave plain. Bake 15 minutes in lower third of oven. Reduce temperature to 375ºF. Bake an additional 30 to 45 minutes or until juices bubble thickly through vents. If necessary, cover edge and top with foil to prevent over-browning. Remove from oven and cool on wire rack.
For the Topping: Melt butter in small saucepan. Add sugar, heavy cream, and salt. Bring to gentle boil and boil until sugar is dissolved. Remove from heat. Stir in cinnamon and almonds. Cool about 2 to 3 minutes. Spoon praline over top of pie. Return to oven and broil until topping is bubbly and golden brown. Cool on wire rack at least 2 hours.
FOURTH OF JULY CHERRY PIE
John Sunvold, Winter Park, FL
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Cherry
CRUST
1½ cups graham cracker crumbs
⅓ cup sugar
½ cup melted butter-flavored Crisco
FILLING
8 ounces cream cheese
½ cup powdered sugar
8 ounces Cool Whip
TOPPING ONE (CHERRY)
3½ cups frozen tart cherries thawed with juices
1 cup sugar
¼ to ⅓ cup cornstarch (the more you use, the thicker it will be)
1 cup water
1 tablespoon lemon juice
⅛ teaspoon cinnamon
2 cups extra cherries if you like a lot of cherries.
¼ teaspoon almond extract.
6 drops red food coloring (optional)
TOPPING TWO (BLUEBERRY)
1¾ cups thawed frozen blueberries with juices
⅜ cup sugar
⅛ to ¼ cup cornstarch (the more you use, the thicker it will be)
¼ cup water
2 tablespoons lemon juice
3 to 6 drops blue food coloring (optional)
GARNISH
Whipped cream
Red, white, and blue candies or garnish
For the Crust: Mix all ingredients together and press mixture into pie plate. Chill for 10 minutes. Bake in a 375ºF oven for 10 minutes, or until brown. Allow to cool down to room temperature.
For the Filling: Beat cream cheese and powdered sugar until smooth. Fold in the Cool Whip. Gently spread into crust and chill.
For Topping One (Cherry): Place cornstarch and sugar in a pot and whisk. Add the rest of the ingredients except the cherries and cook over medium heat until boiling. Boil for 1½ to 2 minutes. Fold in cherries. Cool.
For Topping Two (Blueberry): Place cornstarch and sugar in a pot and whisk. Add the rest of the ingredients except the berries and cook over medium heat until boiling. Boil for 1½ to 2 minutes. Fold in berries. Cool.
Top cream cheese filling with ¼ of cherry filling and drops of blueberry filling, then swirl into cream cheese to create a marble effect. Top pie with most of remaining cherry filling and periodic teaspoons of the blueberry filling on top, but don’t mix the two fillings together.
For the Garnish: Garnish with favorite whipped cream topping and decorate the top as desired using cherries, blueberries, or anything red, white, blue.
Fourth of July Cherry Pie
CHECKERBOARD CHERRY PIE
Ron Bronitsky, Bernalillo, NM
2013 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Cherry
PLAIN CRUST
(MAKES 2 CRUSTS)
2½ cups flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut in cubes (chilled)
½ cup Crisco vegetable shortening (chilled)
½ cup ice water
CHOCOLATE CRUST
(MAKES 2 CRUSTS)
2½ cups minus 3 tablespoons flour
3 tablespoons sugar
1 teaspoon salt
3 tablespoons Dutch processed cocoa
12 tablespoons unsalted butter, cut in cubes
½ cup Crisco vegetable shortening
1 tablespoon vanilla
2 tablespoons chocolate extract
Add ice water to vanilla and chocolate extract to equal ½ cup
FILLING
5 to 6 cups sour pie cherries (frozen or fresh cherries, if using frozen do not defrost)
1 cup sugar
3 tablespoons tapioca flour
⅛ teaspoon cinnamon
¼ teaspoon fresh ground nutmeg
¼ teaspoon almond extract
1 tablespoon sour cherry concentrate
Fresh grated lemon rind, about 1 teaspoon
1 tablespoon unsalted butter
For the Plain Crust: Blend all solid ingredients together, cutting in with food processor using one second pulses until forming pea-size particles. Pour into bowl and lightly add water until moist. Form into ball. Cut into 2 halves and form into two 6-inch patties. Refrigerate for at least 1 hour then roll out one patty for bottom of 9-inch pie. Roll out the other patty and use for lattice crust.
For the Chocolate Crust: Blend all solid ingredients together, cutting in with food processor using 1 second pulses until forming pea-size particles. Pour into bowl. Add water, vanilla, and chocolate extract to flour mixture. Form into ball. Cut into 2 halves. Form into two 6-inch patties. Refrigerate for at least 1 hour and then roll one patty to use for lattice crust. The other patty can be saved for another pie.
For the Filling: Mix all ingredients except butter together. Place in unbaked plain pie crust. Dot filling with butter.
For the Lattice Crust: Roll both the chocolate and plain crusts out for a 9-inch pie. Cut into lattice strips. Weave into a checkerboard pattern, using chocolate strips going one way, the plain strips the other.
Brush top of crust with slightly beaten egg white. Sprinkle decorative sugar on top.
Bake at 420ºF for 20 minutes. Reduce oven heat to 375ºF and bake for 50 to 60 more minutes until filling is bubbling. Protect edge of crust with aluminum foil to prevent over browning. Remove from oven and let it cool for at least 8 hours, better if overnight.
Checkerboard Cherry Pie
SIMPLE PLEASURES CHERRY PIE
Susan Boyle, Debary, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Crisco Classic Cherry
CRUST:
1 cup Crisco original or butter flavored (cold)
¼ teaspoon salt
¼ cup toasted almonds
2½ cups all-purpose flour
1 egg
1 tablespoon white distilled vinegar
¼ cup ice water
FILLING
½ teaspoon almond extract
2 cups of frozen dark red sweet cherries
2 cups of drained dark Morella cherries
2 cups of drained King Orchards red tart cherries
A few drops red food coloring
1¼ cups sugar
⅛ teaspoon cinnamon
3 tablespoons of Clearjel (mix with sugar before adding to cherries)
For the Crust: Mix together Crisco, salt, and flour until it resembles coarse crumbs. Mix together in another bowl egg, water, and vinegar whisk and add all at once to flour mixture. Toss with fork until mixture forms a ball. Knead in almonds and pat into a disk. Refrigerate until ready to use. Roll out pastry and crimp edges. Chill before filling.
For the Filling: In a large bowl, gently mix all cherries. In a separate bowl, mix sugar and Clearjel together, add cinnamon, and sprinkle on top of cherries, then add almond extract and red food coloring. Toss well and fill chilled pie crust. Top with lattice strips. Bake at 375ºF for 30 to 40 minutes. Cool before slicing.
Simple Pleasures Cherry Pie
CRUMBLING CHERRY PIE
Lisa Sparks, Atlanta, IN
2013 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Crisco Classic Cherry
CRUST
¾ cup butter-flavored Crisco
2 cups all-purpose flour
1 teaspoon sugar
5 tablespoons cold water
FILLING
4 cups tart cherries
1 cup red raspberries
3 tablespoons tapioca
3 tablespoons butter
1 teaspoon lemon juice
TOPPING
¾ cup sugar
½ cup flour
¼ cup butter, cubed
For the Crust: Cut Crisco, flour, and sugar together, add cold water, and toss until dough forms a ball. Refrigerate overnight.
For the Filling: Combine all ingredients and pour into pie shell.
For the Topping: Mix dry ingredients. Cut in butter until it forms pea size crumbles. Spread over cherry mix and bake at 350ºF for 1 to 1½ hours.
Crumbling Cherry Pie
FROSTING CREATIONS CHERRY SUNDAE PIE
Phyllis Szymanek, Toledo, OH
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Comstock Cherry
CRUST
1½ cups Pillsbury all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cups chilled Crisco shortening
3 tablespoons chilled butter
3 to 4 tablespoons ice water
1 teaspoon vinegar
1 egg plus 1 teaspoon water (egg wash)
FILLING
1 (21-ounce) can Comstock More Fruit Cherry Pie Filling
⅛ teaspoon orange extract
⅛ teaspoon almond extract
1 teaspoon melted butter
1 teaspoon maraschino cherry juice
1 teaspoon lemon juice
TOPPING ONE
1 (10-ounce) jar of maraschino cherries with stems (drained)
8 ounces cream cheese, softened
1 cup water
⅔ cup sweetened condensed milk
1 (3.4-ounce) package instant vanilla pudding
¼ teaspoon almond extract
12 ounces whipped topping
1 cup chopped pecans
TOPPING TWO
4 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
1 package Duncan Hines Frosting Creations Cherry Vanilla flavor packet
1½ cups whipped topping
1 cup chopped pecans
For the Crust: In a mixing bowl, combine flour, salt, and sugar. Cut in Crisco and butter until crumbly. Add vinegar to ice water. Add vinegar/ice water mixture one tablespoon at a time until dough forms into a ball. Shape dough into a disk shape, wrap in plastic wrap, and chill for one hour. Roll out on floured surface to fit a 9-inch pie dish. Trim crust and flute edges. Brush with egg wash. Set aside.
For the Filling: In a small bowl combine all filling ingredients. Pour into pie shell, prick sides with fork, and cover crust edges with foil. Bake at 375ºF for 20 minutes. Remove foil. Bake an additional 15 to 20 minutes until crust is golden brown. Cool on wire rack.
For Topping One: Set aside 5 maraschino cherries with stems for garnish. Remove the stems and cut up the remaining cherries. In a mixing bowl, beat cream cheese until light and fluffy; gradually beat in water and condensed milk. Add pudding mix and extract. Fold in 2 cups of whipped topping; add ½ cup nuts and maraschino cherries (chopped). Pour onto filling. Chill 4 to 6 hours.
For Topping Two: Beat cream cheese and sugar until combined. Add vanilla. Add Duncan Hines Frosting Creations package. Fold in whipped topping. Cover entire pie with topping. Sprinkle with pecans and place 5 maraschino cherries in center of pie.
Frosting Creations Cherry Sundae Pie