Crisco Checkerboard Cherry Pie
2013 APC Crisco National Pie Championships Amateur Division
Crisco Classic Cherry 2nd Place
Ronald Bronitsky, Bernalillo, NM
Plain Crust (makes 2 crusts):
2 ½ cup flour
2 tbsp. sugar
1 tsp. salt
12 tbsp. unsalted butter, cut in cubes (chilled)
½ cup CRISCO vegetable shortening (chilled)
½ cup ice water
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. Form into two 6” patties. Refrigerate at least 1 hr.
Then roll out one patty for bottom of 9” pie. Roll out other patty and use for lattice crust.
Chocolate Crust (makes 2 crusts):
2 ½ cup flour minus 3 tbsp flour
3 tbsp. sugar
1 tsp. salt
3 tbsp. dutch processed cocoa
12 tbsp. unsalted butter, cut in cubes
½ cup CRISCO vegetable shortening
1 tbsp. vanilla
2 tbsp. chocolate extract
Add ice water to vanilla and chocolate extract to equal ½ cup.
Blend all solid ingredients together, cutting in with food processor using 1 second pulses until forming pea size particles. Pour into bowl. Take water, vanilla and chocolate extract and add to flour mixture. Form into ball. Cut into 2 halves. Form into two 6” patties. Refrigerate at least 1 hr. Roll one patty and use for lattice crust.
The other patty can be saved for another pie.
CHERRY PIE Filling
5 to 6 c. sour pie cherries (frozen or fresh cherries, if using frozen do not defrost)
1 c. sugar
3 Tbsp tapioca flour
1/8 tsp cinnamon
¼ tsp fresh ground nutmeg
¼ tsp almond extract
1 Tbsp sour cherry concentrate
fresh grated lemon rind, about 1 tsp
1 Tbsp unsalted butter
Mix all ingredients except butter together.
Place in unbaked plain pie crust. Dot filling with butter.
Make a lattice crust using both chocolate and plain crusts into checkerboard pattern. Roll both crusts out for a 9” pie. Cut lattice strips. Weave, using chocolate strips going one way, the plain strips the other.
Save the other chocolate pie crust for another pie.
Brush top of crust with slightly beaten egg white. Sprinkle decorative sugar on top.
Bake at 420 degrees for 20 min. Reduce oven heat to 375 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 cool at least 8 hours, better if overnight.