| IMPERIAL CHERRY PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust 1 egg, beaten Filling 2 cans (21 ounces each) lite cherry pie filling 1 package (8 ounces, about 1 cup) red cinnamon imperials candy 1 tablespoon light corn syrup 1 tablespoon butter or margarine 2 teaspoons cornstarch 2 teaspoons water Garnish 1 cup reserved cherry sauce 1/4 cup chopped pecans, toasted * For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate leaving overhang. Do not bake. Brush unbaked pie crust with egg. Set aside remaining egg for garnish. For filling, pour cherry pie filling in large microwave-safe bowl. Lift cherries from sauce with slotted spoon. Place in medium bowl. Add candy and corn syrup to sauce. Microwave at 100% (HIGH) 10 minutes or until candy dissolves, stirring often. Stir in butter. Combine cornstarch and water. Blend into sauce. Return reserved cherries to sauce. Cool. Heat oven to 425ºF. To assemble pie, lift cherries from sauce, with slotted spoon, into unbaked pie crust. Reserve 1 cup sauce for garnish. Spoon remaining sauce over cherries. Moisten pastry edge with water. Cover pie with woven lattice top. Brush with reserved egg. Cover edge with foil to prevent overbrowning. Bake at 425ºF for 45 to 50 minutes or until filling in center is bubbly and crust is golden brown. For garnish, heat and stir reserved sauce to a boil in small saucepan. Spoon a 1-inch-wide ring of sauce inside fluted edge of hot pie. (Remaining sauce may be served over ice cream or pound cake.) Sprinkle toasted nuts over ring of sauce. Cool to room temperature. *To toast pecans, place in baking pan in 350ºF oven for 5 to 7 minutes, stirring occasionally until toasted. Cool before using. |
