*  Exported from  MasterCook  *

                           Imperial Cherry Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
                        Crisco Double Crust/9 inch
   1                    egg -- beaten
                        Filling:
   2      Cans          cherry pie filling/19 oz ea
   8      Oz            red cinnamon candy
   1      Tb            corn syrup
   1      Tb            Golden Crisco Shortening
   2      Tsp           cornstarch
   2      Tsp           water
                        Garnish:
   1      Cup           reserved cherry sauce
     1/4  Cup           chopped pecans -- toasted*

   1. For crust, prepare Crisco Double Crust
 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 glazing. 

 2. 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) power 10 minutes or until candy dissolves, stirring often. 
Stir in Golden Crisco Shortening. Combine cornstarch and water.
 Blend into sauce. Return reserved cherries to sauce. Cool.  

3. Heat oven to 425F (220C). 

 4. 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 to glaze.
 Cover edge with foil to prevent overbrowning. 

 5. Bake at 425F (220C) for 45 to 50 minutes, or until filling in centre is bubbly 
and crust is golden brown. 

 6. 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.  

Makes: One 9-inch (23 cm) pie * 

To toast pecans, place in baking pan in 350F (180C) oven for 5 to 7 minutes, 
stirring occasionally until toasted. Cool before using. 

 ** To create a woven lattice top - Leave overhang on bottom crust. 
Cut top crust into ten 1.25 cm (1/2") strips. 
Place 5 strips evenly across filling. Fold every other strip back.
 Lay first strip across in opposite direction. Continue in this pattern,
 folding back every other strip each time you add cross strip.
 Trim ends of lattice strips even with crust over-hang. Press together,
 fold edge under and flute.

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