Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPies - Cherry - Cherry Almond Pie
Famous Authors (View All Authors)
Pies - Cherry -  Cherry Almond Pie Post by :celestmark Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2462

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
If you like this book please share to your friends :
NEXT BOOKS

Pies - Cherry Cream Pie Pies - Cherry Cream Pie

Pies - Cherry Cream Pie
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
PREVIOUS BOOKS

Pies - Cherry -  Baked Fresh Cherry Pie Pies - Cherry - Baked Fresh Cherry Pie

Pies - Cherry -  Baked Fresh Cherry Pie
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT