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Orchard Delicious Double Cherry Cream Pie

Recipe By: Carol Socier
Year Submitted: 2015
Winner Second Place

Ingredients

CRUST
1 ½ cups all purpose flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
½ cup plus 1 T shortening
4-5 T ice cold water

FILLING
1 (15 ounce) can red tart cherries
1 (15 ounce) can sweet Royal Anne Cherries in heavy syrup
1 cup heavy whipping cream
1 (3 ounce) package cherry Jell-O
1 (12 ounce) container whipped cream cheese spread

TOPPING
1 ½ cups heavy whipping cream
1/3 cup powdered sugar
½ cup cherry preserves

Directions

CRUST
Whisk together first four ingredients. Cut in shortening with fork or pastry blender until coarse pieces form. Add ice cold water, 1 T at a time tossing with a fork until dough ball forms. Roll out on lightly floured surface to fit 9-inch pie pan. Flute edges and pierce several times with a fork on bottom and sides. Bake in 425°F oven for 15-18 minutes or until golden brown. Cool completely on wire rack before filling.

FILLING
Drain juice from cherries. Set fruit aside. Dissolve the cherry Jell-O in the drained cherry juice and microwave for 1 minute. Cool to room temperature. Whip cream until peaks form. Add cream cheese and continue beating until smooth. Stir in cooled Jell-O, mixing thoroughly. Fold in drained cherries. Pour into cooled pie shell and refrigerate until set.

TOPPING
Combine whipping cream and powdered sugar. Whip until stiff peaks form. Gently fold in cherry preserves. Spread evenly over top of set pie. Garnish as desired. Serves 8.