President’s Day Cherry Pie

INGREDIENTS                                                                                          Serves    8 

  •             1-1/4 cups sugar*
  •             1/3 cup cornstarch
  •             1/2 cup frozen cherry concentrate +½ cup good quality Zinfindel wine
  •       Or  1 cup cherry juice blend
  •             4 cups fresh tart cherries, pitted
  •       Or 4 cups frozen pitted tart cherries, thawed
  •             1/2 teaspoon ground cinnamonlattice crust cherry pie
  •             1/4 teaspoon ground nutmeg
  •             1/4 teaspoon almond extract

PASTRY:

  •             1-2/3 cups all-purpose flour
  •                ½ cup finely ground almonds
  •             ½ teaspoon salt
  •             1/3 cup shortening
  •                1/3 cup unsalted butter
  •             5 to 7 tablespoons cold water

DIRECTIONS

FILLING

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice/wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, spices and extract; set aside.

PASTRY

  1. In a large bowl, combine flour, ground almonds and salt; cut in shortening/butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in two so that one ball is a bit larger than the other.
  2. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate and trim evenly to edge of plate.
  3. Add filling.
  4. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  5.  Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. 

Nutritional Facts

1 serving (1 slice) equals 475 calories, 19 g fat (6 g saturated fat), 0 cholesterol, 153 mg sodium, 75 g carbohydrate, 2 g fiber, 5 g protein.

 

©Barbara Ziegler/BAPantryGourmet 2013 All Rights Reserved

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