Champion Cherry Pie
By
Judi Harris-Nulle
@winningrecipes
7
Blue Ribbon Recipe
We can see why this is a champion cherry pie. It is sweet and tart, with a soft oozing cherry center... just heavenly. The golden and flaky crust is also pretty easy to make. A great dessert when fresh cherries are in season. Yum!
The Test Kitchen
Ingredients
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CRUST
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12 Tbsp(1 1/2 sticks) very cold margarine
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3 call-purpose flour
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1 tspsalt
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1/3 cvery cold crisco shortening
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6 to 8 Tbsp(about 1/2 cup) ice water
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CHERRY FILLING
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4 cpitted cherries
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3 Tbspminute tapioca
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3/4 csugar
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1/4 tspalmond extract
How to Make Champion Cherry Pie
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Spray the bottom of a pie pan with PAM Bakers. Fold the dough in half, place in pie pan. Repeat rolling process for the top crust.
- If edges start to brown too quickly, place aluminum foil over them. Pie is done when golden brown and some filling may be bubbling out.