Ingredients
Crust:
- 1/4 cup butter, salted
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 2 cups white lily flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour (recommended: Soft as Silk)
- 1/2 teaspoon salt
- 3 teaspoons powdered sugar
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice water (add more water as needed for High Altitude)
Filling:
- 2 (12-ounce) bags frozen cherries, dark and sweet (recommended: Cascadian Farms)
- 1/2 cup dried cherries
- 11/4 cups sugar (1 cup high altitude)
- 3 tablespoons Minute Tapioca
- 1/2 teaspoon real almond extract
- 1 teaspoon lemon juice, fresh squeezed
- 1/2 teaspoon lemon zest
- Pinch salt
- 1/2 teaspoon vanilla extract
- 1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand)
- 1 ounce cherry flavored brandy (recommended: Kirschwasser)
- 2 tablespoons butter, cubed
- Egg wash (1 egg and 2 tablespoons of water whisked)
- Large granule sugar for decoration
Crust Preparation:
Directions
Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces. Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling.
Filling Preparation:
Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash.
Preheat oven to 425 degrees F.
Assembly:
Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes.
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Read all 6 reviews
By kachina56_9970890
El Paso, TX
on November 30, 2010
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This is not the pie that won best of show in the pie contest. V. Enters Classic Cherry Pie is the recipe that won.
By aloera_3989872
New Hope, PA
on June 24, 2010
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I had high hopes for this pie but was very disappointed. I didn't have the tapioca but substituted with an equal amount of cornstarch which did not thicken it at all. As an experienced cook and baker, I half expected that would happen That issue aside, the lemon zest and lemon juice were too overpowering; we could barely taste the flavor of the cherries, and could not taste the almond at all. i will try making it again with the tapioca and without the lemon. I have seen this pie featured on Food Network specials as a winner in pie cookoffs and I honestly don't see how this could ever be an award-winning pie.
By ambyrn
Tucson, AZ
on November 22, 2009
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Made this last year for chirstmas and it was a hit even with my cynical dad! Left out the brandy (hate buying bottle of liquor for little portions and it still had a great flavor. Use my own crust recipe so I cant account for this crust. Overall liked the pie. Looking at making it again for my thanksgiving meal.
Read all 6 reviews