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Post by :celestmark
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2488
Click below to download : Pies - Cherry - Cherry Almond Pie (Format : PDF)
Pies - Cherry - Cherry Almond Pie
Filling:1/4 c Sugar
4 tbl Cornstarch
6 c Cherries, pitted
3 tbl Almond flavored liqueur
1 ea 9" pie shell
Coconut Crumb Topping:
1 c Flour
1/2 c Sugar
1/3 c Butter
1/2 c Flaked coconut
Combine sugar and cornstarch in saucepan. Add cherries and liqueur. Cook and stir over low heat until mixture thickens. Spoon into baked pie shell.
For Coconut Crumb Topping: Combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal. Stir in coconut. Sprinkle top of pie to within 2" of center.
Bake at 375 degrees for 10 to 12 minutes or until coconut is toasted.
Serves 8.
Source: www.angiesrealm.com
NEXT BOOKS
1 (8-in.) baked pie shell 1 envelope unflavored gelatin 1/4 c. cold water 1 can (16 oz.) tart cherries, with juice 1/2 c. granulated sugar replacement (Splenda) 1 c. prepared nondairy whipped topping Combine gelatin and cold water. Allow gelatin to soften for 5 minutes. Combine cherries with juice and sugar replacement in a saucepan. Heat slightly. Stir in gelatin. Heat until gelatin dissolves completely. Remove from heat and allow to cool. Fold in whipped topping. Transfer to baked pie shell. Allow to cool. Exchanges: One serving (w/o crust) equals: 1/2 fruit...32 calories...7 gm carbohydrate
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1 recipe pastry for a 9 inch double crust pie 4 tablespoons quick-cooking tapioca 1/8 teaspoon salt 1 cup white sugar 4 cups pitted cherries 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/2 tablespoons butter Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet
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