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If you lot lot follow my spider spider web log regularly, you lot lot know that I enjoy combining recipes to learn an finish lawsuit that suits us. That's what I did with this cherry pie recipe. The starting 4th dimension cherry pie recipe I tried tasted OK, but at that topographic quest was a watery liquid inwards the bottom of the pie that seperated from the filling...not a practiced thing. Next, I tried a recipe that used flour every chip a thickener, but it left a cloudy filling ... non what I wanted. Next I tried tapioca to thicken the filling equally good equally it eliminated the cloudy fruit filling problem, but it was hard to guage exactly how much tapioca was enough equally good equally how much was likewise much; it also produced inconsistent results...not good. So, every chip usual, I took a little scrap of this recipe equally good equally added it to that recipe equally good equally as well as thence threw inwards a yoke of my ain ideas equally good equally cam

Picky-Picky wife has declared this pie his all quaternary dimension favorite. I like it because of the sweetness every bit good every bit flaky crust, the true butterscotch flavour every bit good every bit the stabilized whipped cream topping (I guess it is my favorite too). BLUE RIBBON SWEET AND FLAKY PIE CRUST  (three 10" crusts) 4 cups all purpose flour 1 3/4 cups butter flavored Crisco 3 tablespoons granulated sugar 1 teaspoon salt 1 egg  lightly beaten 1/2 loving loving cup usual cold water Cut the butter flavored Crisco into the flour (I direct keep never made this with butter, every bit good every bit thence I can't comment on that). When the Crisco is virtually the size of a small-scale pea, add together together the repose of the ingredients every bit good every bit mix with your hands until it comes together inwards a ball. Cover every bit good every bit let sit down downwards on the counter for virtually xv minutes before yous curl it out. Roll i thi