Patched Cherry Pie

INGREDIENTS

INSTRUCTIONS

DOUBLE PIE CRUST
PIE FILLING
Pie crust: Combine flour, sugar, and salt in medium bowl; cut in margarine
until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing
with fork until dough forms.
Roll 1/2 of the pastry on lightly floured surface into circle 1 1/2" larger
than inverted 9" pie pan. Ease pastry into pan.
Drain cherries, reserving 3/4 cup cherry juice. Mix remaining 17 tsp equal,
1 tbsp cornstarch, 1 tbsp flour, reserved cherry juice, nutmeg, and food
color in small saucepan; heat to boiling, whisking constantly. Boil,
whisking constantly, until thickened, about 1 minute.
Sprinkle remaining 2 tbsp cornstarch and 1 tbsp flour over cherries and
toss; stir cherry juice mixture into cherries. Spoon cherry mixture into
pastry.
Roll remaining pastry on lightly floured surface to 1/8" thickness; cut
into 1/2" strips. Lay pastry strips across top of pie and weave into
lattice design. Trim ends of strips; fold edge of lower pastry over ends of
strips and seal and flute edge.
Bake pie at 425 until pastry is golden and pie is bubbly, 35 to 45 minutes;
cover edge of pastry with aluminum foil if necessary to prevent excessive
browning. Cool on wire rack.
Per serving = 287 calories, 7 gm fat, 0 mg cholesterol, 218 mg sodium, 51
gm carbohydrate, 1 gm fiber, 4 gm protein Exchanges:1 fruit, 2 bread, 1 fat
Posted to EAT-LF Digest by "carolreu@interl.net" <carolreu@interl.net> on
Nov 22, 1999, converted by MM_Buster v2.0l.

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