Di’s Ohio Sour Cherry Pie

Serves: 5
Total Calories: 882
Yield: 1 (9-inch) pie


1 (20-pound) bag frozen, unsweetened, pitted tart cherries, thawed (4 cups)
1 1/4 cups sugar
1/4 cup cornstarch
2 tablespoons butter or margarine
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 - 2 drop red food coloring
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup Crisco solid vegetable shortening
1/2 cup water
1 egg, slightly beaten
1 tablespoon vinegar
1 tablespoon milk
1 tablespoon sugar


In medium saucepan, combine sugar and cornstarch; add cherries. Cook and stir on medium heat until mixture comes to a boil. Remove from heat; stir in butter, extracts, and food color. Let stand for 1 hour at room temperature.

Preheat oven to 375°. In medium bowl, combine flour, sugar, and salt; cut in shortening until crumbly. Add egg and vinegar; stir until dough forms a ball. Divide into thirds. On floured surface, roll each third out to 1/8-inch thickness. Line pie plate; trim edges even with plate. Turn cherry filling into pastry-lined plate.

On second pastry circle, cut out the word “Ohio” and a shape of the state. Moisten edges of pastry in plate. Lift second pastry circle onto filling. Trim 1/2 inch beyond edge of pie plate; fold top edge under bottom crust, flute edges. Brush top of pie with milk; sprinkle with sugar. Bake 35–40 minutes, or until golden brown.

With third pastry circle, cut out 3-inch shapes of the state of Ohio; cut small hole in center of each. Bake 5–8 minutes or until golden brown; cool. To serve pie, place maraschino cherry piece in each hole. Place cutout on toothpick; insert in each piece of pie.

Nutritional Facts:

Serves: 5
Total Calories: 882
Calories from Fat: 398

This Di’s Ohio Sour Cherry Pie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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