One Crust Cherry Pie and Pie Crust

Flour (1&1/4 cup - separated)
6 Tablespoons Butter Flavored Crisco
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 Tablespoon Cider Vinegar
2 to 3 Tablespoons Water
2 cans Wilderness Cherry Pie Filling 21.5 oz cans
1/2 cup Whipped Light Cream, pressurized

This one-crust (on-the-bottom) pie crust keeps calories down. Cutting the slices thinner than a regular 6-piece pie cuts calories even further.

PREPARE CRUST: Place 1 cup of the flour in a medium to large-sized bowl and mix together with
1/2 teaspoon Salt and 1/4 teaspoon Baking Soda; then add
6 Tablespoons softened Crisco so that it becomes like "meal". I use my fingers and a pinching motion to do this. The soda helps the crust to rise a bit while baking. Don't put in a lot of soda or it will taste and will rise too much.

Then in a separate small container to 2 or 3 Tablespoons water and 1/2 Tablespoon Cider Vinegar add 1/8 cup flour (leaving re remaining 1/8 cup to flour your boards as you roll out the dough). Pour the Vinegar-Water-Flour mixture into a "crater" you make in the Crisco-Flour in the larger bowl. Using a fork lightly form a ball by mixing the flour mixtures together and once formed so that it is compressable or holds together LIGHTLY (don't over-mix or knead as dough will become heavy and stiff and you want a flakey crust), roll out on your floured board or floured cloth with your rolling pin lightly.

Place pin over circle of dough rolled out large enough to barely overlap your pie dish...and flip dough over rolling pin so that it doesn't break apart. If you do this gently, you will find that it is EASIER to put into your pie pan or glass pie dish. Cut off 1/2" and over overhang of dough from pie dish edge and gently fold to form a "lip" or base on which to possibly make a fluted or decorative edge to your pie. You can be creative here, if you like, but I think the simpler pressure of a fork will do nicely.

Now carefully place the rolled-out dough (that is rolled out to fit your pie dish) into the pie dish and flute or use a fork to make edging. Bake 15 minutes at 350 degrees. Then once baked, take your pie cherries and pour into your baked crust. It can be cooled a bit if you wish, but for this...I use a hot crust and it didn't hurt it a bit.

CONTINUE TO BAKE:
Then place pie dish with lightly baked crust & filling back into the oven to bake 15 more minutes at 325 degrees. Your pie is ready to eat after it cools a bit (to firm up)...For a lovely firm pie...you may wish to cool at least 1/2 to 1 hour.

ONCE COOLED A BIT ADD WHIPPED TOPPING & SERVE WARM
Apply whipped Light Cream (pressurized) Canned Topping to each warm pie piece upon plating. Even if a bit runny, while warm it's still very very good.

FOR FIRMER CHERRY PIES:
(Either let above pie cool 1 hour or...) If you prefer an even firmer pie, then perhaps a Tablespoon of Tapioca (smallest tapioca like Miniute Tapioca) will do if you preheat 2 cans pie cherries in a copper-bottomed pan (and cook it a bit per package directions) to get it thickened up before putting into the crust. Cool Cherry - Tapioca mixture a half hour and then pour directly in the prepared pie-dough (in the raw crust) and bake the entire 1/2 hour at 350 degrees.

You may wish to place a cooky sheet beneath the pan either way to avoid any possible oven messes.

Delicious!





Serving Size: makes 6 pie servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANNJUSTONCE.