Recipe - Cheery Cherry Pie

CRUST
1 lg Egg
2 teaspoon Lemon juice; fresh
One half cup Cottage cheese; lowfat
1/3 cup Canola oil
2 tablespoon Granulated sugar
1 teaspoon Vanilla extract
One half teaspoon Salt
2 cup Allpurpose flour
2 tablespoon Cold butter; cut into 4
pieces

FILLING & GLAZE
5 cup Sour cherries; about
2lbs,pitted
Three fourths cup Granulated sugar; PLUS
2 teaspoon Granulated sugar
3 tablespoon Cornstarch
2 tablespoon Lemon juice; fresh
One fourth teaspoon Almond extract
1 tablespoon Milk; 1% lowfat

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 peasize 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 9inch pie plan or coat it with nonstick spray. On a lightly
floured surface, roll the larger piece of dough into a 12inch 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
3/4inch overhand. Cover with plastic wrap and refrigerate until needed.

On a lightly floured surface, roll the smaller piece of dough into an
11inch 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 1/2inchwide 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 Three fourths 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 overbrowning. 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 recipeludigest by Nesb2@aol.com on Feb 16, 1998