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Cheery Cherry Bounce Pie

Recipe By: David Harper
Year Submitted: 2015
Winner Third Place


½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Bounce Filling
10 ounces mini marshmallows
1 cup half/half
Pinch of salt
1 cup heavy cream-whipped stiff and chilled in refrigerator
1 t. vanilla extract
Cherry filling
2 ½ cups cherry juice, reserve ½ cup
3 heaping T. cornstarch
2 T. Butter
1/2 Cup White Sugar
1/2 Cup Brown Sugar
Dash of cinnamon
1 T. orange zest
2 T. orange juice
4 cups Wisconsin Cherries


1 cup cream-whipped stiff with ¼ cup of powdered sugar and a teaspoon of vanilla
½ cup crushed pistachios or macadamia nuts, your choice
Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Cool on wire rack and set aside.
Cherry Filling: In a heavy pan over medium heat, combine 2 cups cherry juice, the butter, sugars, orange zest and juice, and cinnamon. Bring this mixture to a boil. Combine cornstarch and the reserved 1/2 cup cherry juice together to make a slurry. Pour this mixture into the boiling cherry juice mixture. Boil for about 2 minutes, stirring occasionally until thickened. Off heat, add the cherries. Cool to room temperature.
Bounce Filling: Combine marshmallows, half-half, and salt in the top of double boiler. Cook and stir until marshmallows melt. Remove from heat and let cool until very thick, about 30 min. Fold in the whipped cream and vanilla until blended.
Assembling the Pie: Turn half of the bounce filling into the baked pie crust. Top with half of the cherry mixture. Repeat again with the bounce filling and top with remaining cherry filling. Top with whipped cream and your choice of nuts.