American Pie Council

All American Sour Cherry Pie

2008 APC Crisco® National Pie Championships
Amateur Division First Place
Crisco® Classic Cherry Category
All American Sour Cherry Pie
Jim Woodworth
Pueblo West, Colorado
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.
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.