Pillsbury Pie Baking Championship
Lynn Rupley of Louisville, Runner-Up, 2010 Kentucky State Fair
Cherry Cream Pie
1 package Pillsbury Refrigerated Pie Crusts (2 crusts)
1-1/2 pound cherries
1-1/2 cups sugar
1 teaspoon almond extract
2 tablespoons all-purpose flour
1-1/3 cups milk
3 egg yolks
1 teaspoon vanilla extract
1 teaspoon butter
Bake one of the crusts into a pie shell according to the instructions on the Pillsbury box. Slice the other crust into strips, weave into a 9-inch lattice top and bake on a flat cookie sheet. Set aside.
Wash and pit cherries. Place 1/2 cup of sugar in a saucepan, add cherries, and toss to coat; add almond extract and cook over low heat about 30 minutes or until mushy. Set aside.
Combine remaining 1 cup of sugar with the flour and enough milk to make a paste; add egg yolks and mix well, then the rest of the milk. Cook in a double boiler over medium heat until thickened, about 20 minutes. Remove from heat; beat in vanilla and butter. Stir in cooked cherries. Spoon mixture into prepared pie shell and top with prepared lattice.
--Lynn won the red ribbon and a $100 cash award in the Pie Baking Championship held at the Kentucky State Fair. She placed second among 45 entries!
--The judges were looking for any dessert pie using Pillsbury refrigerated pie crust.
--Recipes were judged for Taste, Appearance, Creativity, Ease of Preparation and General Appeal
--Winners received $200, $100 and $50 for 1st – 3rd place, plus the 1st place winning recipe (Robin Mann of Shepherdsville for her Harvest Pie) is submitted for national grand prize judging where one winner will be chosen out of 21 1st place winning recipes for the $5000 Grand Prize
--Check out www.pillsbury.com/pie for more recipe ideas.
