Cheery cherry pie

8 Servings

Ingredients

Quantity Ingredient
1 large Egg
2 teaspoons Lemon juice; fresh
½ cup Cottage cheese; lowfat
⅓ cup Canola oil
2 tablespoons Granulated sugar
1 teaspoon Vanilla extract
½ teaspoon Salt
2 cups All-purpose flour
2 tablespoons Cold butter; cut into 4 pieces
5 cups Sour cherries; about 2lbs,pitted
¾ cup Granulated sugar; PLUS
2 teaspoons Granulated sugar
3 tablespoons Cornstarch
2 tablespoons Lemon juice; fresh
¼ teaspoon Almond extract
1 tablespoon Milk; 1% lowfat

Directions

CRUST

FILLING & GLAZE

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 ¾-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 ½-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 425øF.

In a large bowl, toss cherries with ¾ 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 375øF 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@... on Feb 16, 1998

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