champion cherry pie

How To Make champion cherry pie

• 
  Step 1
  For the cherry filling: Mix all ingredients and set aside while making crusts.
• 
  Step 2
  For the crust: Dice the margarine and return it to the refrigerator while you prepare the flour mixture.
• 
  Step 3
  Place the flour and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the margarine and shortening.
• 
  Step 4
  Pulse 8 to 12 times, until the margarine is the size of peas.
• 
  Step 5
  With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
• 
  Step 6
  Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 
  Step 7
  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.
• 
  Step 8
  Sprinkle 1 tablespoon flour on the inside of the bottom crust.
• 
  Step 9
  Fill crust with cherry mixture.
• 
  Step 10
  Put other crust on top of the pie. Fold top crust slightly under bottom crust all around the edge of the pie. Add cherry crust cut-outs to edges of the pan. With extra crusts, make some cherry cut-outs and put them in a circle in the middle of the pie. Trim pie around the edges.
• 
  Step 11
  Beat one egg with 1 tablespoon water and brush mixture over pastry and edges. Sprinkle with sugar.
• 
  Step 12
  Take a sharp knife and make four slits in the pastry to let out the steam.
• 
  Step 13
  Bake for 15 minutes at 400 degrees, then turn oven down to 350 degrees for the remaining 45-55 minutes.
• Step 14
  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.
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