Prep 20 mins
Cook 45 mins
I watched the National Pie Championships held by the American Pie Council on TV last night and had to look this recipe up today! It was torture watching the judges eat this delicious looking pie! They raved about her crust as well. This pie won "Best of Show" for Phyllis Bartholomew. In fact she pretty much cleaned up in all the categories. It looks pretty simple and clear-cut, I guess this is a good example of less is more. Her recipe uses canned sour cherries, but if you wish to substitute fresh sweet cherries, you can always reduce the amount of sugar and add a little lemon juice to taste...it should work fine with this recipe. This pie is extra pretty with a lattice top.
Perfect Pie Crust
- 473.18 ml flour
- 236.59 ml cake flour
- 236.59 ml Butter Flavor Crisco
- 1 whole egg
- 14.79 ml cider vinegar
- 2.46 ml salt
- 78.07 ml ice water
- 283.49 g packagered frozen raspberries (reserve juice)
- 473.18 ml of canned sour pitted cherries (drained, juice saved)
- 236.59 ml sugar
- 44.37 ml cornstarch
- 29.58 ml butter, melted
- 1.23 ml salt
- milk (to top the crust)
- sugar (to top the crust)
- Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
- Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
- Preheat oven to 350°.
- Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
- In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
- Add cherries and cook over medium heat until thick and clear. Remove from heat.
- Add melted butter to the raspberries and very gently fold raspberries into saucepan.
- Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
- Bake 350° for about 45 minutes.
I too made this after watching the show and it is awesome... This Pie is credited to Phyllis Bartholomew and if you watched her she divulged a secret to getting "flaky" pie crust which was to hold back 1/3 cup of the flour crisco mixture and sprinkle on later after you have rolled the crust then fold into thirds and re-roll. Makes it almost Phyllo dough flaky!!! Anyway this is one of my all time favorites as well as I like a TART pie.
This is a review of the filling only as we needed a gluten free crust. The filling was fabulous!! It has so few ingredients that I was a little skeptical, but the contrasts of sweet and sour, and the distinct flavors of both cherry and raspberry was wonderful! Easy to make, highly recommended!