In honor of George Washington's 280th birthday, I am posting a delicious cherry pie recipe. Not just any cherry pie recipe.....this one is low fat and low calorie (230 calorie for 1/8th slice) and just like Washington, I would NEVER tell you a lie.
Enjoy!
Stacy
Washington's Cherry Pie
Serves (8)
Ingredients:
Basic Pie Crust
1 cup flour
2 teaspoon sugar
1/8 teaspoon salt
2 tablespoons cold butter, diced
2 tablespoons cold vegetable shorting
1 tablespoon cider vinegar
3-3 1/2 tablespoons ice water
Filling
2 (15oz) cans sour cherries
3/4 cup sugar
3 tablespoons corn starch
1 tablespoon lemon juice
1/4 teaspoon almond extract
Directions:
In a large bowl, combine flour, sugar and salt. With a pastry blender or a large fork cut butter and shorting into the flour until mixtures resembles course crumbs.
Stir in the vinegar and then the water, one tablespoon at a time until the dough forms. Press dough together and shape it in a round ball. Wrap with plastic wrap and refrigerate at least one hour.
On a floured surface, roll dough to a 12-13 inch circle; which fits a 9 inch pie dish. Press dough into dish, crimping edges (use leftover dough to make a few lattice-type layers over the top). Prick the bottom of the dish with a fork and freeze dough for 20 minutes before adding filling.
Preheat oven to 400F. Cover baking sheet with tin foil (this prevents pie was bubbling over onto oven floor).
In a strainer set over a bowl, drain cherries. Reserve 1/2 cup of liquid and discard the rest.
In a medium bowl, combine the cherries, reserved liquid, sugar, cornstarch, lemon juice and extract. Pour into the pie shell and top with a few extra pieces of lattice (there isn't enough dough to cover the whole pie...this is why it is low fat, people).
Place dish on covered baking sheet and bake 30 minutes, then reduce heat to 325F and continue to bake another 15-20 minutes. Transfer to a rack to cool. Keep an eye on the crust so that it doesn't burn (you might need to place a piece of tin foil on top half way through the baking process is crust gets too brown).
Pie is best served at room temperature. Keep refrigerated until ready to serve, then take out of refrigerator about an hour prior to serving.
Ingredients:
Basic Pie Crust
1 cup flour
2 teaspoon sugar
1/8 teaspoon salt
2 tablespoons cold butter, diced
2 tablespoons cold vegetable shorting
1 tablespoon cider vinegar
3-3 1/2 tablespoons ice water
Filling
2 (15oz) cans sour cherries
3/4 cup sugar
3 tablespoons corn starch
1 tablespoon lemon juice
1/4 teaspoon almond extract
Directions:
In a large bowl, combine flour, sugar and salt. With a pastry blender or a large fork cut butter and shorting into the flour until mixtures resembles course crumbs.
Stir in the vinegar and then the water, one tablespoon at a time until the dough forms. Press dough together and shape it in a round ball. Wrap with plastic wrap and refrigerate at least one hour.
On a floured surface, roll dough to a 12-13 inch circle; which fits a 9 inch pie dish. Press dough into dish, crimping edges (use leftover dough to make a few lattice-type layers over the top). Prick the bottom of the dish with a fork and freeze dough for 20 minutes before adding filling.
Preheat oven to 400F. Cover baking sheet with tin foil (this prevents pie was bubbling over onto oven floor).
In a strainer set over a bowl, drain cherries. Reserve 1/2 cup of liquid and discard the rest.
In a medium bowl, combine the cherries, reserved liquid, sugar, cornstarch, lemon juice and extract. Pour into the pie shell and top with a few extra pieces of lattice (there isn't enough dough to cover the whole pie...this is why it is low fat, people).
Place dish on covered baking sheet and bake 30 minutes, then reduce heat to 325F and continue to bake another 15-20 minutes. Transfer to a rack to cool. Keep an eye on the crust so that it doesn't burn (you might need to place a piece of tin foil on top half way through the baking process is crust gets too brown).
Pie is best served at room temperature. Keep refrigerated until ready to serve, then take out of refrigerator about an hour prior to serving.
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