Instructions

For Cheerwine Filling

1. Mix the canned cherry filling, Cheerwine, lemon zest and lemon juice in a saucepan over medium low heat.
2. Cook, stirring occasionally until the Cheerwine has mostly cooked off.
3. Separately, mix the cornstarch and 3 tablespoons of water together to make a slurry.
4. Slowly mix the slurry into your cherry filling. Your filling should begin to thicken.
5. Remove from heat and let cool.
6. For best results, place the filling in the fridge for 1 hour to let it continue to thicken.

For Pie Crust

1. In a large bowl or stand mixer, mix flour, shortening (or cut butter), salt, sugar, and ½ cup water together until a ball forms.
2. Place the ball on a clean countertop with flour lightly sprinkled over it.
3. Divide the ball in half. One ball will be used for the crust and the other will be used for the lattice top.
4. Roll both dough balls into flat, thin slabs. Make sure the crust is the same thickness across.
5. Place one slab into a greased pie dish, cutting the edges to fit just about the lip of the dish.
6. Fill the dish with your Cheerwine cherry mix.
7. For the second slab, using a knife or a pizza cutter, cut the slab into 8 different strands (roughly 1 inch wide, but the length of the pie dish).
8. Place each strand across the top of your pie at equal distance, 4 each direction across the pie.
9. Fold back each strand to create an “over-under” lattice top.
10. Cut the ends of each strand to fit the length of the pie dish.
11. Bush the top of the lattice work with buttermilk and place into oven for 30 minutes at 325°F. The pie might take longer depending on the deepness of the pie dish. The pie will begin to slightly bubble when it is done.