American Pie Council

2013 Professional Recipe

Simple Pleasures Cherry Pie

Crust:
Simple Pleasure
2013 APC Crisco National Pie Championships Professional Division
1st Place Crisco Classic Cherry
Susan Boyle, Debary, FL

Almond Crust

1 cup cold Crisco- original or buttered flavored
¼ teaspoon salt
¼ cup toasted almonds
2 ½ cups all-purpose flour
1 egg
1 Tablespoon white distilled vinegar
¼ cup ice water

Mix together Crisco, salt, flour until it resembles coarse crumbs. Mix together in another bowl egg, water and vinegar whisk and add all at once to flour mixture . Toss with fork until mixture forms a ball knead in almonds and pat into a disk refrigerate until ready to use. Roll out pastry and crimp edges. Chill before filling


Filling

½ teaspoon almond extract
2 cups of frozen dark red sweet cherries
2 cups of drained dark Morella cherries
2 cups of drained orchard king red tart cherries
A few drops red food coloring
1 ¼ cups sugar
1/8 teaspoon cinnamon
3 Tablespoons of clearjel- mix with sugar before adding to cherries

Mix sugar and clear jell together add cinnamon sprinkle on top of cherries add almond red food coloring. Toss well and fill chilled pie crust . Top with lattice strips bake at 375 degrees for 30-40 minutes. Cool before slicing.

Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: