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Blue Ridge Cherry Pie 



  • 1 cup cherry juice
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 4 cups pitted red cherries
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1 or 2 drops red food coloring


  • 3 cups all-purposed flour
  • 1 tablespoon plus 1 -1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons Crisco shortening
  • 1/2 cup ice water
  • egg slightly beaten
  • 1 tablespoon vinegar

Temperature: ° F


1st Place Crisco Classic Cherry Filling: In saucepan, combine cherry juice, sugar and cornstarch. Cook until mixture begins to thicken, need not boil let cool slightly. Add cherries and flavoring and pour into pastry-lined pie pan. Dot with butter and top with lattice crust. Brush with milk and sprinkle with sugar. Bake for 35 to 40 minutes or until filling in center is bubbly and crust is golden brown. Serve barely warm or at room temperature. Crust: Combine flour, 1 tablespoon, plus 1-1 ½ teaspoon sugar and salt in large bowl. Cut in Crisco until all flour is blended to form pea-size chunks. Combine water, egg and vinegar in small bowl. Sprinkle over flour mixture, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. (You may not use all liquid.) Divide dough into pieces. Flatten each piece and wrap in plastic. Refrigerate until chilled. Roll bottom crust and place into 9? pie plate. Spoon in filling. Roll out top crust and cut into strips to form a lattice top. For glaze: Brush with milk, sprinkle with sugar.

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