The best delicious Cheery Cherry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cheery Cherry Pie recipe today!
Hello my friends, this Cheery Cherry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Cheery Cherry Pie is amazingly delicious, and addictive, everyone will be asking for more Cheery Cherry Pie.
What Makes This Cheery Cherry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cheery Cherry Pie.
Ready to make this Cheery Cherry Pie Recipe? Let’s do it!
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-CRUST-
1 lg Egg
2 ts Lemon juice; fresh
1/2 c Cottage cheese; lowfat
1/3 c Canola oil
2 tb Granulated sugar
1 ts Vanilla extract
1/2 ts Salt
2 c All-purpose flour
2 tb Cold butter; cut into 4
-pieces
FILLING & GLAZE
5 c Sour cherries; about
-2lbs,pitted
3/4 c Granulated sugar; PLUS
2 ts Granulated sugar
3 tb Cornstarch
2 tb Lemon juice; fresh
1/4 ts Almond extract
1 tb Milk; 1% lowfat
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, srap in plastic wrap and refrigerate for at
least 20 minutes and up to 2 days.
Lightly oil a 9-inch pie plan 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 untoll into prepared pan. Gently press dough
into bottom and sides of pan. With scissors, trim excess pastry, leaving a
3/4-inch overhand. 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 peper
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 425F.
In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice
and almond extract. Spoon into crust.
Weave pastry strips about 1/2inch apart to form a lattice over the filling.
Trip strips at edge of pie pan. Turn overhanging pastry up over rim; press
to seal and ecoratively flute edges. Brush milk over lattice top and
sprinkle with remaing 2 teaspoons sugar.
Set pie on a baking shet and bake for 20 minutes. Cover edges of crust with
aluminum foil to prevent over-browning. Reduce oven temperature to 375F
and bake for 40 to 50 minutes longer, or until crust is golden and juices
are bubbling. Cool on a wire rack.
Yields
8 Servings
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