American Pie Council

2018 Amateur Entry

 

Sweetheart Cherry Pie

Sweetheart Cherry Pie
Carolyn Blakemore, Fairmont, WV
Cherry
Crust:
2 cups flour
1 teaspoon salt
¾ cup shortening
6 tablespoons cold water
In a bowl combine flour, salt, add shortening. Combine with a pastry blender until crumbly. Add water by the tablespoons Mix with a fork until ready to roll out for a double 9” crust. Preheat oven to 400.
Filling
1 21 oz can Comstock Cherry Pie Filling
1 cup sweet cherries
¼ cup chopped dates
1 cup sugar
3 tablespoons tapioca
3 tablespoons corn starch
In a bowl combine pie filling with cherries, add sugar, tapioca and corn starch. Mix well and pour into the pastry shell.
Topping
¼ cup brown sugar
¼ teaspoon almond extract
1 tablespoon flour
1 tablespoon butter
Mix together ingredients and sprinkle over cherry filling. Cover with the top crust. Decorate top with heart cut-outs. Cover rim of crust with foil strips to bake. Bake 40 minutes until top has browned. Cool.