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Good Eating Can Be
Just A Bowl Of Cherries

EILEEN GOLTZ

Special to the Jewish. News

DEEP-DISH CHERRY PIE
6 c. pitted tart red cherries
3/4 c. sugar
314 c. packed brown sugar
3 T. cornstarch
1 t. almond extract
Few drops red food coloring
optional
1 dash salt
3-4 T. butter or margarine
Crust
1 1/2 c. all-purpose flour
1 T. sugar
1/2 t. salt
1/2 t. ground nutmeg
1/2 c. plus 2 T. shortening
4 T. ice water — up to 5
Milk or cream
Additional sugar
In a large mixing bowl, combine cher-
ries, sugars, cornstarch, extract, and
food coloring and salt. Place in a
greased 1-1/2-qt. to 2-qt. Casserole.
Dot with butter. Set aside.
For crust, combine flour, sugar, salt
and nutmeg. Cut in shortening. Add
water, a little at a time, until a dough
forms. Do not over mix. Roll out on a
floured surface to fit the top of the
casserole. Place on top of the cherries,
pressing against the sides of the dish.
Cut decorative designs or slits in cen-
ter of crust. Brush with milk or cream
and sprinkle with sugar. Bake at 350
for 1 hour or until crust is golden
brown. Cool at least 15 minutes
before serving. Serves 8-10.

\ ,

EZ CHERRY PIE
(PASTRY FOR TWO-CRUST PIE)
2 cans pitted red tart cherries,
drained (14 to 16 oz each)
1 1/4 c. sugar
1/4 c. flour
2 T. margarine or butter
Prepare pastry for two crust pie using
9 inch pie pan. Heat oven to 425.
In large bowl, combine cherries,
sugar, and flour; toss lightly to mix.
Spoon into pastry lined pan. Dot with
margarine. Top with remaining pastry;
fold edge of top pastry under bottom
pastry. Press together to seal; flute
edge.
Cur slits in several places in top
pastry. Bake at 425 for 35 to 45 min-
utes or until juice begins to bubble
through slits in crust.
Note: Four cups fresh red tart pit-

ted cherries can be substituted for the
canned cherries. If desired, top with
lattice crust, brush with beaten egg
white and sprinkle with sugar. You can
also sprinkle the cherries with 1/4 tea-
spoon almond extract before dotting
with margarine.

IMPOSSIBLE CHERRY PIE
1 c. milk
2 T. margarine or butter — softened
1/4 t. almond extract
2 eggs
1/2 c. Bisquick
1/4 c. sugar
21 ounces cherry pie filling
Streusel:
2 T. margarine — firm
1/2 c. Bisquick
1/2 c. brown sugar — packed
1/2 t. ground cinnamon
Heat oven to 400. Grease pie plate, 10
x 1 1/2". Beat together the milk, mar-
garine, almond extract, eggs, Bisquick
and sugar for about 15 sec. In blender
on high or 1 min. with hand beater.
Pour into plate.
Spoon pie filling evenly over top
and bake for 25 min. In another bowl
combine the streusel ingredients and
mix well. Sprinkle the streusel over the
top of the pie filling and bake until
the streusel is brown, about 10 min.
longer. Cool and serve. Serves 8.

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VERY CHERRY PIE
4 c. frozen red tart pie cherries
1 c. dried tart cherries
1 c. sugar
2 T. quick-cooking tapioca
1/2 t. almond extract
Pastry dough for double crust 9"
pie
1 t. ground nutmeg
1 T. butter
Combine frozen cherries, dried cher-
ries, granulated sugar, tapioca and
almond extract in a large mixing bowl;
mix well. (It is not necessary to thaw
cherries before using.) Let cherry mix-
ture stand for 15 minutes.
Line a 9-inch pie plate with pastry;
fill with cherry mixture. Sprinkle with
nutmeg. Dot with butter.
Adjust top crust, cutting slits for
steam to escape. Bake in a preheated
375 oven for one hour, or until crust
is golden brown and filling is bubbly.
If necessary, cover edge of crust with
aluminum foil to prevent oven-brown-
i ng.
Makes 8 servingsf

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...3".10

1

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7/16
1999

Detroit Jewish News

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