Cheery Cherry Pie

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Cheery Cherry Pie Ingredients

CRUST	2 tb Cold butter; cut into 4
1 lg Egg	FILLING & GLAZE
2 ts Lemon juice; fresh	5 c Sour cherries; about
1/2 c Cottage cheese; lowfat	3/4 c Granulated sugar; PLUS
1/3 c Canola oil	2 ts Granulated sugar
2 tb Granulated sugar	3 tb Cornstarch
1 ts Vanilla extract	2 tb Lemon juice; fresh
1/2 ts Salt	1/4 ts Almond extract
2 c All-purpose flour	1 tb Milk; 1% lowfat

Instructions for Cheery Cherry Pie

TO MAKE CRUST: In a glass measuring cup, blend egg and lemon juice with a fork. In a food processor, combine cottage cheese, oil, sugar, vanilla and salt; process until smooth and creamy, stopping once to scrape down the sides of the workbowl. Add flour and butter; pulse about 6 times, just until butter is in pea-size pieces. Add egg mixture and pulse just until dough begins to clump together (Do not let it form a ball.) Turn dough out onto a lightly floured surface. Divide into 2 pieces, one slightly larger than the other. Form each piece into a disc, srap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days. Lightly oil a 9-inch pie plan or coat it with nonstick spray. On a lightly floured surface, roll the larger piece of dough into a 12-inch circle. Roll dough over rolling pin, then untoll into prepared pan. Gently press dough into bottom and sides of pan. With scissors, trim excess pastry, leaving a 3/4-inch overhand. Cover with plastic wrap and refrigerate until needed. On a lightly floured surface, roll the smaller piece of dough into an 11-inch circle. Roll dough over rolling pin, then unroll onto a sheet of parchment or wax paper. Using a pastry wheel, preferably serrated, or a sharp knife, cut dough into 1/2-inch-wide strips. Carefully transfer peper to a baking sheet. Cover with plastic wrap and refrigerate until needed. TO MAKE FILLING & BAKE PIE: Position oven rack in lower third of oven; preheat to 425?F. In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice and almond extract. Spoon into crust. Weave pastry strips about 1/2inch apart to form a lattice over the filling. Trip strips at edge of pie pan. Turn overhanging pastry up over rim; press to seal and ecoratively flute edges. Brush milk over lattice top and sprinkle with remaing 2 teaspoons sugar. Set pie on a baking shet and bake for 20 minutes. Cover edges of crust with aluminum foil to prevent over-browning. Reduce oven temperature to 375?F and bake for 40 to 50 minutes longer, or until crust is golden and juices are bubbling. Cool on a wire rack. Recipe by: Eating Well (July/August) 1997 Posted to recipelu-digest by Nesb2@aol.com on Feb 16, 1998

Main Ingredient: PieCuisine: Uncategorized

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