Cherry Pie

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From: EatingWell Magazine July/August 1997

What says summer more than cherry pie?

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • Crust
  • 1 large egg
  • 2 teaspoons lemon juice
  • 1/2 cup low-fat cottage cheese
  • 1/3 cup canola oil
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 tablespoons cold butter, cut into 4 pieces
  • Filling & Glaze
  • 5 cups sour cherries, (about 2 pounds), pitted
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1/4 teaspoon almond extract
  • 1 tablespoon low-fat milk

Preparation

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  1. To make crust: Blend egg and 2 teaspoons lemon juice in a glass measuring cup with a fork.
  2. Combine cottage cheese, oil, 2 tablespoons sugar, vanilla and salt in a food processor; 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, wrap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days.
  3. Coat a 9-inch pie pan with cooking spray. Roll the larger piece of dough on a lightly floured surface into a 12-inch circle. Roll dough over rolling pin, then unroll into prepared pan. Gently press dough into bottom and sides of pan. With scissors, trim excess pastry, leaving a 3/4-inch overhang. Cover with plastic wrap and refrigerate until needed.
  4. Roll the smaller piece of dough on a lightly floured surface 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 paper to a baking sheet. Cover with plastic wrap and refrigerate until needed.
  5. To make filling & bake pie: Position oven rack in lower third of oven; preheat to 425 °F.
  6. Toss cherries with 3/4 cup sugar, cornstarch, 2 tablespoons lemon juice and almond extract in a large bowl. Spoon into crust.
  7. Weave pastry strips about 1/2 inch apart to form a lattice over the filling. Trim strips at edge of pie pan. Turn overhanging pastry up over rim; press to seal and decoratively flute edges. Brush milk over lattice top and sprinkle with remaining 2 teaspoons sugar.
  8. Set pie on a baking sheet and bake for 20 minutes. Cover edges of crust with aluminum foil to prevent overbrowning. Reduce oven temperature to 375 ° and bake until crust is golden and juices are bubbling, 40 to 50 minutes more. Cool on a wire rack.
  • Make Ahead Tip: The crust can be prepared through Step 2 up to 2 days in advance.

Nutrition information

  • Per serving: 393 calories; 14 g fat(3 g sat); 3 g fiber; 63 g carbohydrates; 7 g protein; 15 mcg folate; 32 mg cholesterol; 34 g sugars; 0 g added sugars; 1587 IU vitamin A; 13 mg vitamin C; 38 mg calcium; 2 mg iron; 217 mg sodium; 257 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 1 fruit, 3 other carbohydrate, 2 1/2 fat

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