INGREDIENTS

INSTRUCTIONS

TO MAKE CRUST: In a glass measuring cup, blend egg and lemon juice
with a fork.  In a food processor, combine cottage cheese, oil, sugar,
vanilla and  salt; process until smooth and creamy, stopping once to
scrape down  the sides of the workbowl. Add flour and butter; pulse
about 6 times,  just until butter is in pea-size pieces. Add egg
mixture and pulse  just until dough begins to clump together (Do not
let it form a  ball.) Turn dough out onto a lightly floured surface.
Divide into 2  pieces, one slightly larger than the other. Form each
piece into a  disc, srap in plastic wrap and refrigerate for at least
20 minutes  and up to 2 days.  Lightly oil a 9-inch pie plan or coat it
with nonstick spray. On a  lightly floured surface, roll the larger
piece of dough into a  12-inch circle. Roll dough over rolling pin,
then untoll into  prepared pan. Gently press dough into bottom and
sides of pan.  With  scissors, trim excess pastry, leaving a 3/4-inch
overhand.  Cover  with plastic wrap and refrigerate until needed.  On a
lightly floured surface, roll the smaller piece of dough into an
11-inch circle. Roll dough over rolling pin, then unroll onto a sheet
of parchment or wax paper. Using a pastry wheel, preferably serrated,
or a sharp knife, cut dough into 1/2-inch-wide strips. Carefully
transfer peper to a baking sheet. Cover with plastic wrap and
refrigerate until needed.  TO MAKE FILLING & BAKE PIE:  Position oven
rack in lower third of oven; preheat to 425øF.  In a large bowl, toss
cherries with 3/4 cup sugar, cornstarch, lemon  juice and almond
extract. Spoon into crust.  Weave pastry strips about 1/2inch apart to
form a lattice over the  filling. Trip strips at edge of pie pan.  Turn
overhanging pastry up  over rim; press to seal and ecoratively flute
edges. Brush milk over  lattice top and sprinkle with remaing 2
teaspoons sugar.  Set pie on a baking shet and bake for 20 minutes.
Cover edges of  crust with aluminum foil to prevent over-browning.
Reduce oven  temperature to 375øF and bake for 40 to 50 minutes
longer, or until  crust is golden and juices are bubbling. Cool on a
wire rack.  Recipe by: Eating Well (July/August) 1997  Posted to
recipelu-digest by Nesb2@aol.com on Feb 16, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 23.9mg
Sodium: 230.2mg
Potassium: 213.7mg
Carbohydrates: 74.8g
Fiber: 2.6g
Sugar: 41.6g
Protein: 7g