2008 APC Crisco® National Pie Championships Amateur Division First Place Crisco® Classic Cherry Category All American Sour Cherry Pie Jim Woodworth Pueblo West, Colorado Crust 1 3/4 cups all purpose flour 3/4 cups Butter Flavored Crisco? shortening 3/4 tsp. salt 1/2 tsp. sugar 1 Tbsp. vinegar 1 egg 1 to 2 Tbsp. ice water Combine all dry ingredients together, then cut in Butter Flavored Crisco and mix with a pastry blender. In a separate bowl, mix egg, vinegar and ice water together and beat well. Then add about 1/2 to 3/4 of the liquid mixture to your dry ingredients. With a fork, toss the mixture well and let stand for a few minutes. Add more liquid as needed until dough just comes together in a ball. Roll out and press into pie plate. (Recipe also includes a top crust). This makes enough for two pie shells. Use shells as needed or refrigerate remaining dough for later use. Filling 1 1/2 cups sugar (divided) 4 Tbsp. cornstarch 1/8 tsp. salt 1 cup cherry juice 1 1/2 tsp. lemon juice 1/4 tsp. almond extract 1/4 tsp. red food coloring 2 Tbsp. butter 5 to 6 cups of frozen red sour pitted cherries, thawed and drained 10 maraschino cherries cut in half for decoration on top crust In a large sauce pan, stir together 1/4 cup sugar, cornstarch and salt. Add cherry juice. Cook this mixture over medium heat, bring to a boil, and continue stirring until thick. Then add the rest of the sugar, stirring and cooking for 2 to 3 minutes more. Remove from heat and add the butter, lemon juice, almond extract, red food coloring and drained cherries. Mix gently and let cool. All American Sour Cherry Pie Page 2 Pour cooled filling into prepared pie crust. Place and adjust top crust. Seal and flute edges of the pie crust. Cut slits to vent, or for a special look, cut in a design and fill with maraschino cherries. Cover the edge with a pie shield to prevent over browning. Bake in a 450 degree pre-heated oven for 15 minutes. Then reduce heat to 350 degrees and continue to bake for 30-35 minutes or until bubbly.