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Church Supper Cherry Pie

Recipe By: David Harper
Year Submitted: 2016
Winner First Place

Ingredients

Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
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
¼ cup Karo syrup, white
4 cups Wisconsin Cherries
Cherry Filling #2
1 can sweetened condensed milk
1 large container cool whip
1 t. almond flavoring
1 can cherry pie filling
1 can crushed pineapple
¼ cup lemon juice
1 packet unflavored gelatin

Directions

Toppings
Whipped cream, 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 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 Karo syrup and cherries. Cool to room temperature.
Cherry Filling #2
Combine first five ingredients in a bowl and mix. Sprinkle the gelatin over the lemon juice and microwave for about 15-20 seconds. Pour into the first combined mixture and mix until thoroughly combined.
Assemble the pie
Divide the Cherry #2 filling between two crusts and top with the other cherry filling. Decorate with whipped cream and pistachios or macadamia nuts.