| 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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