Checkerboard Cherry Pie

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: 45 minutes Type of meal : | Pies/Tarts | Pies/Tarts Special diet

Number of servings :

Prep time:

Cooking time: 45 minutes

Type of meal : | Pies/Tarts | Pies/Tarts

Special diet :

Ingredients

2 cups (500 mL) all-purpose flour
1 cup (250 mL) sugar
1/2 tsp (2 mL) salt
2 tbsp (30 mL) cold margarine, cut up
1/2 cup (125 mL) reduced-fat sour cream
3 to 4 tbsp (45 – 60 mL) ice water
2 cans (14-1/2 oz / 400 g each) sour cherries packed in water, drained, OR 4 cups (1 L) pitted frozen cherries, thawed
2 tbsp (30 mL) cornstarch
1/4 tsp (1 mL) almond extract
1 egg white, beaten with 1 tsp (5 mL) water

Directions

Pulse flour, 2 tbsp (30 mL) sugar, and 1/4 tsp (1 mL) salt in food processor to mix. Add margarine and pulse until coarse crumbs form. With motor running, add sour cream, then water, 1 tbsp (15 mL) at a time, and process until pastry holds to-gether. Shape into two 8-inch (20 cm) disks, wrap in plastic, and refrigerate 30 minutes. Meanwhile, combine cherries, 3/4 cup (175 mL) sugar, cornstarch, almond extract, and remaining salt in large bowl. Set aside. Coat 9-inch (22.5 cm) pie plate with nonstick cooking spray. Lightly flour work surface and roll out pastry disk into 15-inch (37.5 cm) round. Gently roll pastry onto rolling pin and ease into pie plate. Trim edge, leaving 1-inch (2.5 cm) overhang. Brush pastry with about 2 tsp (10 mL) egg-white mixture. Spoon in cherry filling. Preheat oven to 425°F (220°C) and arrange oven rack in centre. Roll out remaining disk of pastry into 12-inch (30 cm) round. Cut pastry into 3/4-inch-wide (2 cm) strips with fluted pastry or pizza wheel. Weave strips on top of pie filling to make an over-under lattice pattern. Trim strips, leaving 1-inch (2.5 cm) overhang. Make 1-inch (2.5 cm) stand-up edge, folding in the ends of lattice strips as you go. Flute edge. Brush top of pie with remaining egg-white mixture, and sprinkle with remaining sugar. Place pie on foil-lined baking sheet to catch any overflow. Bake 10 minutes. Reduce temperature to 350°F (180°C) and bake until crust is lightly browned and juices are bubbling in centre, 35 to 40 minutes. Makes 8 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:813