American Pie Council

Cherry Glazed Party Pie

Cherry-Glazed Party Pie
Crust:
3 Cups flour
1 cup White Crisco
1/4 cup butter flavored Crisco
1/2 tsp salt
1/2 tbsp sugar
1 egg
2 Tsp White Vinegar
5 Tbsp. Ice water

1) In large bowl, mix flour, salt and sugar. With a pastry blender, cut in crisco until pea size.
2) Beat together egg, vinegar, and water, Mix liquid with flower mixture with a fork until mixture forms a ball. NOTE- add liquid one tablespoon at a time. You may not need to use it all.
3) Roll out on lightly floured board. This recipe makes one double pie crust-Refrigerate left over for later use.
4) For this pie, fit crust on bottom and up sides of 9 inch pie plate. Finish edges. Line shell with foil and pie weights.
5) Bake at 400 degrees for 20 min. Remove weights and foil continue baking at 350 degrees until browned.
6) Let cool.
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Filling:
9 inch baked pie crust
1/2 cup sifted confectioners sugar
3 oz. pag cream cheese, softened
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup heavy cream
1 lv can sour pie cherries
2/3 cup sugar
2 Tbls. cornstarch
1/4 tsp. salt
1 Tbls. lemon juice

1) Blend in small mixing bowl confectioners sugar, cream cheese & extracts.
2) Beat until light & fluffy.
3) Beat heavy cream until thick.
4) Fold into cream cheese mixture.
5) Pour into cooled, baked pie shell.
6) Chill until firm, 30 to 60 minutes.

7) Drain cherries, reserve liquid.
8) Combine sugar, cornstarch & salt in saucepan.
9) Gradually add lemon juice & reserved cherry liquid, plus enough water to make 2/3 cups. Blend until smooth.
10) Cook over medium heat, stirring constantly until mixture comes to a boil. Simmer for 5 minutes.
11) Remove from heat, stir in cherries. Cool another 5 minutes.
12) Pour over chilled filling.
13) Chill until set, 2 to 3 hours.