American Pie Council

2017 Amateur Entry

 

Boiled Water Crust Cherry Pie


Boiled Water Crust Cherry Pie
Leigh Wheeler, State College, PA
2017 APC National Pie Championships
1st Place Cherry

Crust:
¾ cup butter-flavored shortening
½ teaspoon white vinegar
1 tablespoon milk
¼ cup boiling water
2 cups flour
½ tablespoon corn starch
1 teaspoon salt

Using a mixer, cream together shortening, vinegar, milk
Add ¼ cup boiling water and mix well until consistency of cake icing
Sift together flour, corn starch and salt.
Mix this into soft ingredients above with mixer with dough hooks to make your dough. Separate into two equal portions and cool 10-15”
Roll out bottom crust and place into 9” pie pan.

Filling
5 cups sour Morello cherries, drained. ( I like Trader Joe's)
1 ¼ cup sugar
4 tablespoons corn starch
1/8 teaspoon almond extract

Chop / puree one cup of cherries in food processor. Combine pureed cherries, sugar, corn starch and almond extract in a pan over medium heat until it clarifies and starts to thicken. Do not over-cook too thick. Cool mixture and add to the remaining 4 cups of cherries. Place into bottom crust and cover with top crust. Seal and flute edges.
Cut slits for venting.

Bake at 375 degrees until crust is golden brown, about 45-50”

Cool and serve.


Submitted by: Leigh D. Wheeler