American Pie Council

Cherry Red Raspberry Pie

Cherry Red-Raspberry Pie

2004 American Pie Council Crisco
Best of Show
Phyllis Bartholomew, Columbus, NE

Filling:
1 10-oz. Package of frozen red raspberries
2 cups of canned sour pitted cherries (drained)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
¼ teaspoon salt
milk and sugar (to top the crust)

Directions:
1. Thaw frozen raspberries (save the juice) and add enough of the juice from the cherries to make 1 cup liquid.
2. In a sauce pan mix sugar, corn starch and salt. Stir in one cup of juice. Add cherries and cook over medium heat until thick and clear. Cook one more minute. Remove from heat. Add melted butter to the raspberries and very gently fold raspberries into sauce pan.
3. Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut seam vents. Bake 350 for about 45 minutes. This pie is extra pretty with a lattice top.

Perfect Pie Crust

Ingredients:
2 cups flour
1 cup cake flour
1 cup butter flavored Crisco shortening
1 whole egg
1 tablespoon cider vinegar
½ teaspoon salt
1/3 cup ice water

Directions:
1. Mix the flours and cut in the shortening until it resembles coarse crumbs.
2. Beat together the other ingredients and stir into the flour. Mix just until it is incorporated.
3. Form into a disk , wrap in plastic wrap and chill.
4. Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish.