American Pie Council

Stuffed Crust Cherry Sundae Pie

Stuffed Crust Cherry Sundae Pie
2012 Amateur Cream
2 cups Pillsbury all purpose flour
1/2 cup butter flavored Crisco (chilled)
4 Tbsp butter
1 Tbsp sugar
1 tsp salt
1 tsp vinegar
5 Tbsp ice water
In a mixing bowl, combine flour, sugar and salt; add Crisco and butter. With pastry cutter, cut into pea size pieces. Mix together vinegar and water. Add one tablespoon of vinegar/water mixture at a time until dough forms into a ball. Shape dough into a log and cut 3/4 of log and flatten for bottom of crust and 1/4 for the top. Chill for 2 hours.

16oz jar Wienke’s pitted sour cherries, drain and save 1 cup juice
1 1/2 Tbsp cornstarch
1/4 tsp lemon zest
1/3 cup sugar
1/8 tsp almond extract
1 Tbsp butter
1 beaten egg + 1 tsp water
In a small saucepan, combine sugar, cornstarch, and lemon zest. Add cherry juice and cook over medium heat until thick, about 5 minutes. Remove from heat and add cherries, extract, and butter. Roll out bottom crust on floured surface and place into 9-inch deep pie dish; flute edges. Pour filling into pie dish. Roll out the remaining 1/4 dough for a top crust. Using an 8 inch pie dish, turn upside down and cut an 8 inch circle in rolled out dough. Place over cherries. Seal crust to sides. Brush with egg wash. Prick sides of crust and top with a fork. Cover inside and edges of crust with foil. Bake at 375F for 20 minutes. Remove foil and bake 15 to 20 minutes longer or until crust is golden brown. Cool on wire rack.

8oz pkg cream cheese (softened)
2/3 cup sweetened condensed milk
3.4oz pkg instant vanilla pudding
1/4 tsp almond extract
1 cup chopped pecans, divided
12oz container Cool Whip
10oz jar maraschino cherries with stems, drained (set aside 8 cherries, cut up remaining)
1/4 cup Smucker’s Hot Fudge Topping (warmed)
1 cup water
In a large mixing bowl, beat cream cheese until light. Gradually beat in water and condensed milk. Add pudding mix and extract. Fold in 2 cups of Cool Whip; add 1/2 cup nuts and chopped cherries. Pour over the pie crust and chill for 4 to 6 hours. Garnish with remaining Cool Whip, cherries and 1/2 cup pecans. Drizzle with fudge topping.