Best Champion Cherry Pie Recipes

CLASSIC CHERRY PIE

Steps:

• Preheat oven to 425 degrees F.
• For the crust: Blend shortening, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts).
• For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

CHAMPION CHERRY PIE

Steps:

• 1. For the cherry filling: Mix all ingredients and set aside while making crusts.
• 2. For the crust: Dice the margarine and return it to the refrigerator while you prepare the flour mixture.
• 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.
• 4. Pulse 8 to 12 times, until the margarine is the size of peas.
• 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.
• 6. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 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.
• 8. Sprinkle 1 tablespoon flour on the inside of the bottom crust.
• 9. Fill crust with cherry mixture.
• 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.
• 11. Beat one egg with 1 tablespoon water and brush mixture over pastry and edges. Sprinkle with sugar.
• 12. Take a sharp knife and make four slits in the pastry to let out the steam.
• 13. Bake for 15 minutes at 400 degrees, then turn oven down to 350 degrees for the remaining 45-55 minutes.
• 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.