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Star-Spangled Tart Cherry Pie
- Active Time 25m
- Total Time 1h 25m
Makes one 9-inch pie
- 2 cups plus 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter
- 6 to 7 tablespoons cold water
- 4 cups pitted sour cherries, or three 16-ounce cans pitted sour (pie) cherries, drained
- 1/3 cup sugar
- 5 drops almond extract
- 1/4 cup milk
Preheat the oven to 400 degrees F.
In a bowl, combine the 2 cups of flour and the salt. With a pastry blender or two forks, cut in the butter until the pieces are the size of peas.
Sprinkle the water over the flour mixture, 1 tablespoon at a time. Mix lightly with a fork. Continue adding water until the mixture forms a dough. Gather the dough into a ball, cover, and refrigerate for 30 minutes.
In a small bowl, combine the cherries, the 4 tablespoons flour, the sugar and the almond extract. Set aside.
Divide the dough in half and roll it into two 10-inch circles. Line the bottom of a
9-inch pie or tart pan with 1 circle of the dough. Turn the cherry mixture into the pie pan. Cover the pie with the second circle of dough. Tuck the edges of the top crust under the edges of the bottom crust. Crimp to seal. Cut 6 to 8 vents in the top crust.
Brush the top crust with a light coating of milk. Bake the pie on the middle rack of the oven for 30 to 35 minutes until the crust is light brown. Let cool for 1 hour.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
354 calories; 18g total fat; 47mg cholesterol; 298mg sodium; 44g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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