4th of July Cherry Pie
2013 APC Crisco National Pie Championships Amateur Divison
Crisco Classic Cherry 3rd Place
John Sunvold, Orlando, FL
Use 9/9.5 inch plate.
1 ½ cups graham cracker crumbs
1/3 c sugar
½ C melted Butter Flavored Crisco
Mix all ingredients together and press mixture into pie plate. Chill for 10 minutes. Bake in a 375 -degree oven for 10 minutes, or until brown. Allow to cool down to room temperature.
8 oz. Cream Cheese
1/2 C. Powdered Sugar
8 oz. Cool Whip
Beat cream cheese, and powdered sugar until smooth. Fold in the Cool whip. Gently spread into crust and chill.
3.5 cups frozen tart cherries thawed with juices
1 cup sugar
¼-1/3 C corn starch (the more you use, the thicker it will be)
1 cup water
1T LEMON JUICE
2 C. extra cherries if you like a lot of cherries.
¼ almond extract.
6 drops red food coloring (optional)
Place starch and sugar in a pot an whisk. Add the rest (except cherries) and cook over medium heat until boiling. Boil for 1.5-2 minutes. Fold in cherries. Cool.
1 3/4 cups thawed frozen blueberries with juices
1/8-1/4 c. corn starch (the more you use, the thicker it will be)
¼ cup water
2 T lemon juice
3-6 drops blue food coloring (optional)
Place starch and sugar in a pot an whisk. Add the rest (except berries) and cook over medium heat until boiling. Boil for 1.5-2 minutes. Fold in berries. Cool.
Top cream cheese layer with 1/4 of cherry filling and drops of blueberry filling, then swirl into cream cheese (marble effect). Top pie with most of remaining cherry filling and periodic teaspoons of the blueberry filling on top (but don’t mix).
Top with favorite whipped cream topping.
Decorate/top as desired, such as cherries, blueberries, anything red, white, blue. Nuts, white chocolate.