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Cherry Pie

Categories:
pies

***CRUST***
1 large egg
2 teaspoons fresh lemon juice
1/2 cup low-fat cottage cheese
1/3 cup canola oil
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
2 tablespoons cold butter; cut into 4 pieces
***FILLING & GLAZE***
5 cups sour cherries; pitted
--about 2 pounds
3/4 cup granulated sugar; plus 2 teaspoons
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/4 teaspoon pure almond extract
1 tablespoon low-fat milk

TO MAKE CRUST: 1. In a glass measuring cup, blend egg and lemon juice with a fork.

2. 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, wrap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days.

3. Lightly oil a 9-inch pie pan 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 unroll into prepared pan. Gently press dough into bottom and sides of pan. With scissors, trim excess pastry, leaving a 3/4-inch overhang. Cover with plastic wrap and refrigerate until needed.

4. 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 paper to a baking sheet. Cover with plastic wrap and refrigerate until needed.

TO MAKE FILLING & BAKE PIE:

1. Position oven rack in lower third of oven; preheat to 425F.

2. In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice and almond extract. Spoon into crust.

3. Weave pastry strips about 1/2 inch apart to form a lattice over the filling. Trim strips at edge of pie pan. Turn overhanging pastry up over rim; press to seal and decoratively flute edges. Brush milk over lattice top and sprinkle with remaining 2 teaspoons sugar.

4. Set pie on a baking sheet and bake for 20 minutes. Cover edges of crust with aluminum foil to prevent over-browning. Reduce oven temperature to 375 and bake for 40 to 50 minutes longer, or until crust is golden and juices are bubbling. Cool on a wire rack.

Makes 8 servings,

315 calories per serving; 5 grams protein; 10 grams fat (2.2 grams saturated fat); 53 grams carbohydrate; 175 mg sodium; 26 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, July/August 1997

Yield: 8 servings

Preparation Time: 0:00




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