4 cups fresh pitted sour cherries
1-1/2 cups granulated sugar
3 tbsp. instant tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) refrigerated pie crust,
or make your own crust for a double crust 9-inch pie (see recipe below)
1 tbsp. unsalted butter or margarine
Mix cherries, sugar, tapioca and almond extract in large bowl. Let stand 15 minutes.
Prepare pie crust as directed on package for 2-crust pie (or make your own), using a 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits to permit steam to escape.
Bake at 400°F for 45 to 50 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings.
Cream Cheese Pastry Crust
Makes two 9-inch pie crusts
2 cups all-purpose flour
1/2 tsp. salt
1 pkg. (8 oz.) cream cheese, softened
1 cup unsalted butter or margarine
Mix flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Form into ball; wrap tightly. Refrigerate several hours or until firm.
Divide dough in half. Roll out each half on lightly floured surface to 12-inch circle; place in 9-inch pie plate. Turn under edges; flute. Prick with fork.
Bake at 450°F for 12 to 15 minutes or until golden brown.
Use Your Tart Pans: For tart shells, divide dough into 16 balls; wrap tightly. Refrigerate several hours or until firm. Roll out each ball to 6-inch circle on lightly floured surface; place in 4-inch tart pan. Turn under edges; flute. Prick with fork. Bake at 450°F for 8 to 10 minutes or until golden brown. Makes 16 tart shells.
How To Make Lattice-Top Crust:
Cut second pie crust into 10 (1/2-inch) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.
Date: September 25, 2002