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Cherry: Imperial Cherry Pie

Source of Recipe

unknown


List of Ingredients

CRUST:
Crisco Double Crust/9 inch (see crust category)
1 egg -- beaten

FILLING:
2 Cans cherry pie filling/19 oz ea
8 Oz red cinnamon candy
1 Tb corn syrup
1 Tb Golden Crisco Shortening
2 Tsp cornstarch
2 Tsp water

Garnish:
1 Cup reserved cherry sauce
1/4 Cup chopped pecans -- toasted*


Recipe

For crust, prepare Crisco Double Crust. Roll and press bottom crust into 9-inch pie plate leaving overhang. Do not bake. Brush unbaked pie crust with egg. Set aside remaining egg for glazing. For filling, pour cherry pie filling in large microwave-safe bowl. Lift cherries from sauce with slotted spoon. Place in medium bowl. Add candy and corn syrup to sauce.

Microwave at 100% (HIGH) power 10 minutes or until candy dissolves, stirring often. Stir in shortening. Combine cornstarch and water. Blend into sauce. Return reserved cherries to sauce. Cool. Heat oven to 425ºF. To assemble pie, lift cherries from sauce, with slotted spoon, into unbaked pie crust. Reserve 1 cup sauce for garnish. Spoon remaining sauce over cherries. Moisten pastry edge with water. Cover pie with woven lattice top.

Brush with reserved egg to glaze. Cover edge with foil to prevent over-browning. Bake at 425ºF for 45 to 50 minutes, or until filling in centre is bubbly and crust is golden brown. For garnish, heat and stir reserved sauce to a boil in small saucepan. Spoon a 1-inch-wide ring of sauce inside fluted edge of hot pie. Sprinkle toasted nuts over ring of sauce. Cool to room temperature. To toast pecans, place in baking pan in 350ºF oven for 5 to 7 minutes, stirring occasionally until toasted. Cool before using.