American Pie Council

2013 Amateur Recipe

Mama Mia's Cherry Pie

Mama Mia’s Cherry Pie
2013 APC Crisco National Pie Championships Amateur Division 1st Place Crisco Classic Cherry
Phyllis Szymanek, Toledo, OH
Pie Crust
1 ½ cups Pillsbury All Purpose Flour
½ tsp salt
1 tbsp sugar
½ cups chilled Crisco shortening
3 tbsp chilled butter
3-4 tbsp ice water
1 tsp vinegar
1 egg + 1 tsp water (egg wash)
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 disc shape, wrap in plastic wrap and chill for one hour. Roll out on floured surface to fit a 9” pie dish. Trim crust and flute edges. Brush with egg wash. Set aside.

1 cup sugar
1/8 tsp salt
¼ cup corn starch
(2) 24 oz jars pitted cherries (about 5 cups), drained, reserving 1 cup cherry juice
1 tbsp butter
¼ tsp almond extract
½ tsp orange extract
¼ tsp red food coloring
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 color, almond and orange extracts. Pour into pie shell.

1 cup sugar
1 cup Pillsbury All Purpose flour
¼ tsp salt
1 stick butter (softened)
Mix together sugar, flour and salt, cut in butter until crumbly. Cover pie filling with topping. Bake at 400 for 15 minutes. Reduce heat to 375 and bake for 40-45 minutes or until juice starts to bubble. Cool on wire rack.