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Eggs Cklive14 1 Servings

INGREDIENTS

Sweet Dough for a 2-crust
pie see * Note
=== FILLING ===
3 pt Fresh sour cherries
stemmed rinsed
And picked over
3/4 c Sugar
3 T Cornstarch
3 T Water
1 t Almond extract
1/4 t Ground cinnamon
2 T Unsalted butter
=== EGG WASH ===
1 Egg, well beaten with
1 pn Salt
1 t Sugar, for finishing the
Top of the pie, optional
1 Nine-inch Pyrex pie pan

INSTRUCTIONS

Note: See the "Sweet Dough For Pies And Tarts" recipe which is
included in this collection.  To make the filling, pit the cherries
over a bowl. Slash the side of  each one with a stainless steel paring
knife and squeeze gently to  extract the pits. Put the cherries in the
bowl as they are pitted.  When all the cherries have been pitted drain
the juices from the bowl  into a non-reactive saucepan and add 1 cup of
the cherries and the  sugar. Bring to a simmer over low heat, stirring
occasionally, until  the sugar is melted and the mixture is very liquid
-- about 5  minutes. Combine the cornstarch and water in a small bowl
and whisk  the cherry and sugar mixture into it. Return to the pan and
cook,  stirring constantly, over low heat, until it comes to a boil
thickens  and becomes clear. If it does not become clear, continue to
cook over  low heat an additional few minutes until it does. Pour into
a large  bowl and stir in the remaining filling ingredients, except the
cherries then add the remaining cherries. Set racks at the upper and
lower thirds of the oven and preheat to 400 degrees. Roll out the
bottom crust and arrange in pan. Pour the cooled filling into the
bottom crust. Prepare a diagonal lattice top crust. Flute the edge of
the pie and carefully brush it with egg wash. If you wish, sprinkle
the top the pie with sugar. Place the pie in the oven and lower the
temperature to 375 degrees. Bake for about 40 minutes, until the  crust
is baked through and a deep golden brown and the filling is  gently
bubbling. If the top crust has not colored sufficiently after  30
minutes, move the pie to the upper rack of the oven for the last  10
minutes. Cool the pie on a rack. Serve wedges of pie alone or with  ice
cream. Keep the pie at room temperature on the day it is baked.  For
longer storage, refrigerate the pie well wrapped in plastic. To  reheat
remove the plastic and bake the pie at 350 degrees for about  15
minutes before serving. This recipe yields ?? servings.  Recipe Source:
COOKING LIVE with Sara Moulton Recipe courtesy of Nick  Malgieri From
the TV FOOD NETWORK - (Show # CL-8663)  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
02-25-1999  Recipe by: Nick Malgieri  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2166
Calories From Fat: 259
Total Fat: 29.3g
Cholesterol: 247.1mg
Sodium: 548.4mg
Potassium: 1526.2mg
Carbohydrates: 474.6g
Fiber: 16.8g
Sugar: 363.1g
Protein: 17.9g


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