Crisco® Classic Cherry Pie
Prep Time: 20 minutes + crust
Cook Time: 1 hour 5 minutes
Serves 1 9 or 10-inch pie
Ingredients
- Classic Crisco® Pie Crust – double crust
- 4 C. sour cherries
- 1 C. granulated sugar
- ¼ C. Clabber Girl® Corn Starch
- 1 tsp. Spice Islands® Pure Vanilla Extract
- ½ tsp. Spice Islands® Pure Almond Extract
- 1 egg
- 2 Tbsp. water
- 3 Tbsp. coarse sugar
Directions
- Prepare the pie dough as directed for a double crust.
- Preheat oven to 425° and place a large piece of foil on a baking sheet
- Using one half of the prepared pie dough, line a 9 or 10-inch pie pan, allowing excess dough to hang over the sides.
- In a large bowl, combine the cherries, sugar, corn starch, vanilla extract and almond extract.
- Stir until well combined.
- Pour into the pie shell.
- Roll out the remaining pie dough and cut into 11 strips and top the pie in a lattice, finishing the edges as desired.
- In a small bowl, whisk together the egg and water until well blended.
- Using a pastry brush, apply the egg mixture to the dough then sprinkle with coarse sugar.
- Place pie pan on top of the foil and bake for 20 minutes.
- Reduce oven temperature to 350°F and continue baking for an additional 40-45 minutes.
- If the crust starts to get too brown, pull up the edges of the foil and create a shield for the edges.
- When the pie is done, allow to cool for 12-24 hours at room temperature. This will allow the pie to set up enough to get clean slices.