American Pie Council

Double Cherry Pie

Double Cherry Pie
2012 Amateur Cherry

CRUST
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3 to 6 Tbsp ice cold water
Sift flour and salt into a medium-sized mixing bowl. Cut in shortening with a pastry blender. Sprinkle water onto mixture while lightly mixing with fork. Gather into a flat disk and wrap with plastic wrap. Refrigerate until chilled.

FILLING
2 cans tart cherries, drained
1 can sweet cherries, drained (reserve 1 Tbsp juice)
3/4 cup sugar
2 Tbsp cornstarch
1 Tbsp reserved cherry juice
1 Tbsp orange juice
Roll out pastry dough and fit into 10-inch pie plate and crimp edges. In a saucepan, cook the cherries with the sugar until the sugar dissolves. Mix together the cornstarch and cherry juice, and add to the cherry mixture. Bring to a boil and cook for 2 minutes or until thick. Stir in orange juice, then set aside to let cool.

OAT CRUMB TOPPING
1 cup oats
1/2 cup flour
1 cup brown sugar
6 Tbsp butter or margarine
Mix together oats, flour, and sugar. Cut in butter or margarine with pastry blender. Sprinkle mixture on top of pie. Bake at 350° for about 50 minutes. Cool on wire rack.