Champion Cherry Pie
By
Judi Harris-Nulle
@winningrecipes
7
I made this for the Jefferson County Fair in Boulder, MT this past weekend (8/27/11). It won a Champion ribbon.
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!
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
- For the cherry filling: Mix all ingredients and set aside while making crusts.
- For the crust: Dice the margarine and return it to the refrigerator while you prepare the flour mixture.
- 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.
- Pulse 8 to 12 times, until the margarine is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- 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.
- Sprinkle 1 tablespoon flour on the inside of the bottom crust.
- Fill crust with cherry mixture.
- 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.
- Beat one egg with 1 tablespoon water and brush mixture over pastry and edges. Sprinkle with sugar.
- Take a sharp knife and make four slits in the pastry to let out the steam.
- Bake for 15 minutes at 400 degrees, then turn oven down to 350 degrees for the remaining 45-55 minutes.
- 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.
