State Fair Pie Competition 2009
Cambridge, Minnesota

ABC Pie - Almond Bing Cherry

Discover how great ABCs can taste with this cherry pie that won top honors at the Minnesota State Fair.

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  • prep time 35 min
  • total time 3 hr 25 min
  • ingredients 10
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
4
cups fresh halved pitted or frozen (partially thawed) dark sweet cherries (2 lbs)
1
tablespoon lemon juice
1/2
teaspoon almond extract
3/4
cup sugar
3
tablespoons cornstarch
1
tablespoon cold butter, cut into small pieces
2
tablespoons milk
2
tablespoons sugar
1/4
cup sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In large bowl, mix cherries, lemon juice and almond extract. In small bowl, combine 3/4 cup sugar and the cornstarch; stir into cherries. Spoon into crust-lined pan; dot with butter.
  • 3 To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
  • 4 In small saucepan, place milk, 2 tablespoons sugar and the almonds. Heat to boiling; cook over medium heat, stirring constantly, 2 minutes. Brush over lattice strips.
  • 5 Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving.
  • 1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In large bowl, mix cherries, lemon juice and almond extract. In small bowl, combine 3/4 cup sugar and the cornstarch; stir into cherries. Spoon into crust-lined pan; dot with butter.
  • 3 To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
  • 4 In small saucepan, place milk, 2 tablespoons sugar and the almonds. Heat to boiling; cook over medium heat, stirring constantly, 2 minutes. Brush over lattice strips.
  • 5 Bake 20 minutes; cover crust edge with strips of foil to prevent excessive browning. Bake 30 to 40 minutes longer or until golden brown. Cool at least 2 hours before serving.

EXPERT TIPS

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Expert Tips

For easy lattice top, place second half of strips crosswise across first strips instead of weaving. Trim end of strips.

This recipe by Lola Nebel of Cambridge, Minnesota, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Minnesota State Fair.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
290mg
290%;
Total Carbohydrate
66g
66%
(Dietary Fiber
2g
2%
  Sugars
35g
35%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
6%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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