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.