Cherry Pie

Ingredients

Pie Crust
1 teaspoon baking powder
5 cups of all purpose flour
1 1/2 teaspoon salt
1 Tablespoon brown sugar
2 1/2 cups Crisco
2 Tablespoons vinegar
1 egg in glass measuring cup, fill with water and egg to 3/4 cup

Instructions for Pie Crust
In large bowl, stir with fork, the flour, baking powder and salt. Cut in the Crisco, until crumbly. In a small bowl, beat together water, egg, vinegar and brown sugar. Add to flour mixture until well moistened. Roll dough into a log. Wrap in plastic wrap, refrigerate for 30 minutes. Cut into 3 portions. 1 portion is a top bottom crust. Place remaining dough in freezer for later use.

1 cup sugar, minus 1 Tablespoon
3 Tablespoons cornstarch
1/4 teaspoon salt
3 cans of Tart Cherries
1 Pie Crust

Instructions

Roll out 1/2 the dough between wax paper. Mix sugar, drained cherries, cornstarch and salt in a bowl. Pour into pie plate that has been lined with dough. Roll out remaining dough and cover pie, pressing edges together, prick top for steam, bake at 450 degrees for 10 minutes. Turn oven down to 350 degrees, bake for 35-45 minutes or until cherry filling is bubbling.

Author: Helen Kinsch, Raleigh, winner of the 2005 North Carolina State Fair Crisco My Favorite Pie Contest