National Pie Championship, Cherry Pie Recipe, Best Of Show 2006
Valerie Enters' 2006 Grand Prize Winning Recipe
Crust
2 cups flour
1/2 cup Butter Flavored Crisco shortening
1/4 cup butter
3 tsp powdered sugar
1/4 cup ice water
2 tsp vinegar
1 egg
Pie Filling
4 cups drained Morello cherries, reserve juice
1 1/4 cups sugar
3 Tbsp tapioca
pinch salt
1 1/3 cup juice (reserved from cherries)
tiny dab of red gel food coloring (Wilton)
Blend Crisco, flour, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, sprinkle over flour mixture. Toss with fork. Chill before rolling. Makes two 9" pie crusts.
Mix filling ingredients together and pour into a pie shell. Cover with top crust and bake at 425°F for 15 minutes. Reduce temperature to 350°F for 45 minutes or until golden brown. Serve warm.
