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Sunday, August 02 2015

A combination of frozen and dried cherries make this fruit pie possible any day of the year. Feel free to substitute fresh for frozen when available!

ingredients
Flaky Pastry
3 3/4   cups   all-purpose flour
2    tablespoons   granulated sugar
1 1/2   teaspoons   salt
3/4   cup   shortening
1/3   cup   chilled butter, cut into chunks
2/3 - 1    cup   ice water
Double Cherry Filling
5    cups   frozen pitted tart red cherries (2 12-oz, packages)
3/4   cup   dried tart red cherries
1    cup   granulated sugar
1    cup   corn flakes
1    teaspoon   finely shredded lemon peel
1      egg white
1    tablespoon   water
directions
For Flaky Pastry
In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.
Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.
For Double Cherry Filling
In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.
Preheat oven to 350 degrees F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.
Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.
Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 354, Fat, total (g) 14, chol. (mg) 10, sat. fat (g) 4, carb. (g) 54, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 28, pro. (g) 4, vit. A (IU) 476, vit. C (mg) 1.2, sodium (mg) 276, Potassium (mg) 60, calcium (mg) 10, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:23 pm   |  Permalink   |  0 Comments  |  Email
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