Cherry Pie
Serving Size : 8
Ingredients for prepare Cherry Pie
:
| Amount | Measure | Ingredient - Preparation Method |
CRUST
cherry pie |
| 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
cherry pie |
| 5 | cups | sour cherries - pitted |
about 2 pounds
cherry pie |
| 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 |
recipe Cherry Pie
TO MAKE CRUST: 1. In a glass
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measuring cup, blend egg and lemon juice with a fork. 2. In
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a food processor, combine cottage cheese, oil, sugar, vanilla and salt; process until smooth and creamy, stopping once
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to scrape down the sides of the workbowl. Add flour and butter; pulse about 6
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times, just until butter is in pea-size pieces. Add egg mixture and pulse just until
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dough begins to clump together. (Do not let it form a ball.) Turn
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dough out onto a lightly floured surface. Divide into 2 pieces, one slightly larger than
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the other. Form each piece into a disc, wrap in plastic wrap and refrigerate for
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at least 20 minutes and up to 2 days. 3. Lightly oil a 9-inch pie pan or coat it with
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nonstick spray. On a lightly floured surface, roll the larger piece of dough
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into a 12-inch circle. Roll dough over rolling pin, then unroll into prepared pan. Gently press dough into
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bottom and sides of pan. With scissors, trim excess pastry, leaving a 3/4-inch overhang. Cover with plastic wrap
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and refrigerate until needed. 4. On a lightly floured surface, roll the smaller piece of
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dough into an 11-inch circle. Roll dough over rolling pin, then unroll
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onto a sheet of parchment or wax paper. Using a pastry wheel, preferably serrated,
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or a sharp knife, cut dough into 1/2-inch-wide strips. Carefully transfer paper to
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a baking sheet. Cover with plastic wrap and refrigerate until needed. TO MAKE FILLING &
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BAKE PIE: 1. Position oven rack in lower third of oven; preheat
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to 425°F. 2. In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice
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and almond extract. Spoon into crust. 3. Weave pastry strips about 1/2 inch apart to form a lattice over the
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filling. Trim strips at edge of pie pan. Turn overhanging pastry up over rim; press to seal and decoratively flute
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edges. Brush milk over lattice top and sprinkle with remaining 2 teaspoons sugar. 4.
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Set pie on a baking sheet and bake for 20 minutes. Cover edges of crust
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with aluminum foil to prevent over-browning. Reduce oven temperature to 375° and
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bake for 40 to 50 minutes longer, or until crust is golden and
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juices are bubbling. Cool on a wire rack. Makes 8 servings, 315 calories per serving; 5 grams
low fat low sugar cherry pie
protein; 10 grams fat (2.2 grams saturated fat); 53 grams carbohydrate; 175 mg sodium; 26
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mg cholesterol; 2 grams fiber.
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