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Cherry: Cherry Pie

Source of Recipe

Eating Well, July/August 1997


List of Ingredients

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


Recipe

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, wrap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days. 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. 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: Position oven rack in lower third of oven; preheat to 425ºF. In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice and almond extract. Spoon into crust. 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. Set pie on a baking sheet and bake for 20 minutes. Cover edges of crust with aluminum foil to prevent over-browning. Reduce oven temp to 375ºF 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.