1 1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh or frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.

On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern.
Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.

Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Makes 8 servings

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Per Serving 561 calories, 26g fat (16g saturated fat), 68mg cholesterol, 338mg sodium, 78g carbohydrate, 3g fiber, 6g protein.

Taste of Home, June/July 2013, page 103

20130604-141428.jpg

Advertisements