| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Sweet cherries |
| 2 |
tb |
Almond flavored liqueur |
|
|
Pastry for 9" pie |
| 1 |
c |
Sugar |
| 3/4 |
c |
Butter |
| 3 |
|
Eggs |
| 1 |
cn |
(12 1/2oz) almond filling |
| 1 1/4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/4 |
c |
Cherry jelly |
|
|
Whipped cream or topping |
INSTRUCTIONS
Combine cherries & 1 Tbls. liqueur; set aside. Line 9" springfoam pan
with removable bottom with pastry; set aside. Cream sugar & butter;
beat in eggs & almond filling. Combine flour & baking powder; mix
well. Stir into creamed mixture. Fold in cherry mixture. Pour into
pastry lined pan. Gently pull crust edge to curve around filling.
Bake at 350 for 75-80 minutes or until wooden pick inserted in center
comes out clean. Cover crostada with foil during last 30 minutes to
prevent excessive browning. Cool. Blend jelly with remaining liqueur;
brush over warm crostada. Remove from pan. Add topping.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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