American Pie Council

Cherry Walnut Suprise


12 oz Dark Morello Cherries
11 oz Red Tart Cherries
3/4 cup cherrie juice
3/4 cup granulated sugar
1 1/2 tablespoon fresh orange juice
3/4 cup sugar
5 drops red food coloring
1 teaspoon almond extract
2/3 cup chopped walnuts
1 teaspoon ground cinnamon
4 tablespoon arrowroot

1/4 cup walnuts
1/2 cup packed brown sugar
8 tablespoons unsalted butter, cut into pieces
1 cup rolled oats
6 tablespoon flour

Pie Crust-
3 cups all-purpose flour
1 1/2 cups crisco
1 teaspoon salt
1 egg
1 tablespoon distilled white vinegar
5 1/2 tablespoon water


Pie Crust-
1. Whisk together the flour and salt. Blend in crisco until texture resembles coarse crumbles
2. Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
3. Roll dough out between wax paper.
4. Making sure to keep all ingredients cold.
5. Place rolled dough in pie pan, flute edges, set aside.

1. In large bowl, combine drained cherries, add 2/3 cup walnuts, add 1 teaspoon almond extract. In a seperate bowl combine 3/4 cup granulated sugar,plus 4 tablespoons arrowroot together, mix well, add 1 teaspoon cinnamon to sugar mixture, toss sugar and cinnamon mixture with cherries then sprinkle 1 1/2 tablespons orange juice, add 5 drops red food coloring and spoon carefully into prepared pie crust.

Preheat oven to 425*

1. In seperate bowl, combine 1 cup oats, 1/2 cup brown sugar, 6 tablespoons flour, and 1/4 cup walnuts. Blend 8 tablespoons unsalted butter into the dry ingredients using your fingers until the mixture resembles course crumbs.
2. Add prepared strudel to top of pie filling.

Place pie in center of preheated oven for 10 minutes, then lower the heat to 385* for 57 minutes. Allow to cool before cutting.