Blue Ribbon Cherry Pie
Blue Ribbon Cherry Pie won the Mississippi Cherry Pie Contest in 1962.
Delicious sweet cherries are encased in a flaky, buttery crust. It is often enjoyed with a scoop of vanilla ice cream on top.
Blue Ribbon Cherry Pie
Blue Ribbon Cherry Pie won the Mississippi Cherry Pie Contest in 1962.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 (9-inch) pie 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
Cherry Pie Filling
- 1 1/4 cups granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon soft butter
- 1/2 cup cherry juice
- 1/4 teaspoon red food coloring
- 1/4 teaspoon almond extract
- 2 teaspoons lemon juice
- 3 cups drained canned cherries (reserve liquid)
Rich Pastry
- 2 1/4 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2/3 cup shortening
- 1 egg yolk
- 1 tablespoon lemon juice
- 1/3 cup milk
- 1 egg white
Instructions
Cherry Pie Filling
- Combine sugar, cornstarch, and salt. Stir in butter.
- Combine cherry juice, food coloring, almond extract, and lemon juice. Add this mixture to dry ingredients.
- Add cherries and let stand while preparing pastry.
Rich Pastry
- Sift flour with salt and sugar.
- Cut in half the shortening until the mixture resembles cornmeal.
- Cut in other half until mixture resembles large peas.
- Beat egg yolk and lemon juice together.
- Blend in juice and milk.
- Add to dry ingredients, tossing with a fork into a soft dough. Form into a ball. Divide ball into halves. Roll first half to 1/8-inch thickness.
- After putting dough into pie pan, brush bottom with egg white. Roll second half out and cut into strips to make lattice top.
- Line a 9-inch pie plate with pastry; fill with cherry mixture.
- Make lattice top; flute edges. Cut a 3-inch strip of aluminum foil and fold loosely around the edge of the pie.
- Bake at 400 degrees F for 50 to 55 minutes.
