Post by Loupy on Jul 2, 2011 14:52:57 GMT -7
Stars-and-Stripes Cherry Pie
From: Coastalliving.com
YIELD: Makes 8 servings
COOK TIME: 1 HOURS, 10 MINUTES
PREP TIME: 15 MINUTES
Ingredients
3 (12-ounce) packages frozen tart red cherries, thawed
1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
1 (14.1-ounce) package refrigerated pie crusts
1 egg, lightly beaten
Preparation
1. Preheat oven to 425°.
Combine first 6 ingredients in a large bowl, stirring until well blended.
Let stand 15 minutes.
2. Meanwhile, place 1 pie crust in a shallow 9-inch pie plate; trim edges.
Cut three-fourths of remaining pie crust into strips.
Cut remaining one-fourth pie crust with a 2-inch star cutter.
3. Spoon cherry mixture into pie plate.
Arrange pastry strips and stars on top of filling.
Brush pastry with beaten egg.
4. Bake pie, on a foil-lined baking sheet, 15 minutes.
Reduce heat to 350°; bake 55 minutes or until filling is bubbly and crust is browned.
(Shield edges with aluminum foil, if necessary, to prevent excessive browning.)
Julia Rutland, Coastal Living
JULY 2011
From: Coastalliving.com
YIELD: Makes 8 servings
COOK TIME: 1 HOURS, 10 MINUTES
PREP TIME: 15 MINUTES
Ingredients
3 (12-ounce) packages frozen tart red cherries, thawed
1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
1 (14.1-ounce) package refrigerated pie crusts
1 egg, lightly beaten
Preparation
1. Preheat oven to 425°.
Combine first 6 ingredients in a large bowl, stirring until well blended.
Let stand 15 minutes.
2. Meanwhile, place 1 pie crust in a shallow 9-inch pie plate; trim edges.
Cut three-fourths of remaining pie crust into strips.
Cut remaining one-fourth pie crust with a 2-inch star cutter.
3. Spoon cherry mixture into pie plate.
Arrange pastry strips and stars on top of filling.
Brush pastry with beaten egg.
4. Bake pie, on a foil-lined baking sheet, 15 minutes.
Reduce heat to 350°; bake 55 minutes or until filling is bubbly and crust is browned.
(Shield edges with aluminum foil, if necessary, to prevent excessive browning.)
Julia Rutland, Coastal Living
JULY 2011
