Crisco® Classic Cherry Cherry Bang Bang Pie
2007 APC Crisco National Pie Championships First Place Cherry Sandy Young CRISCO CLASSIC CHERRY CHERRY BANG BANG PIE Pie Crust 3 cups flour 1 teaspoon salt 1 teaspoon sugar 1 cup plus 2 tablespoons Butter Flavored Crisco Shortening 1/3 cup plus 1 tablespoon apple juice 1 extra large egg, well beaten Sift together flour, salt and sugar into a large mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine apple juice and egg. Add liquid, one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into 3 discs. Wrap in plastic wrap and chill 3 to 24 hours. Extra pastry may be frozen for later use. Filling 4 cups red tart pitted cherries 1/2 teaspoon almond extract 1 1/4 cups sugar 3 tablespoons cornstarch Dash of salt 2 tablespoons unsalted butter, melted 2 tablespoons wild chokecherry jelly Preheat oven to 425 degrees. Mix together all filling ingredients and set aside. Roll out one pie pastry disc and line 9 inch pie plate. Pour filling into pie plate. Roll out top crust and apply, or cut out lattice strips and apply. Flute and vent. Brush top crust with slightly beaten egg white and sprinkle with sugar. Bake at 425 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 30 to 35 minutes. Remove from oven. Cool on a wire rack. Enjoy!
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