vegan - Delicious Cherry Pie

[Guest guest]

* Exported from MasterCook *

 

Delicious Cherry Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart stemmed & pitted cherries

1 1/4 cup raw sugar

1/3 cup whole wheat pastry flour

1/8 teaspoon sea salt

1 teaspoon squeezed lemon juice

1/4 teaspoon almond extract

sprinkle of nutmeg, cinnamon, or ginger -- optional

2 Tablespoons non-hydrogenated trans fat free buttery

spread -- Earth Balance or Spectrum

1 Recipe bottom pie crust:

1 1/4 cup flour

1/2 teaspoon salt

1/3 cup buttery spread

1/4 cup water

1 tablespoon sugar (optional)

1 Recipe optional top crumble pie crust:

1/4 cup melted buttery spread

1/2 cup firmly packed brown sugar

1/3 cup flour

 

Preheat the oven to 425. For the bottom pie crust, I usually

just mix the flour, salt, and softened buttery spread right in

the pie pan. Add sugar if you like your crust a little sweeter

- kind of like a 'Christmas' cookie. Mix well - until crumbly.

Add the water in small amounts - about 1 tablespoon each time.

Mix well with a fork. You could roll out the dough between two

sheets on waxed paper; however I just flatten it right into the

pie pan with a spoon and my clean fingers. Chill while mixing

the filling. If you want to pre-bake this crust for any

reason, bake at 375 for about 10 minutes or until golden.

 

For the filling, mix the (hopefully) fresh and pitted cherries

in a large bowl with the sugar to sweeten. Then add the flour

and salt and toss lightly. Add the lemon juice and almond

extract as well as whatever other spices you decide to throw

in. Spoon into the pie shell.

 

As far as a top piecrust, you can either double the recipe for

the bottom crust and split into two parts (in which case you

will have to roll out half for the top crust most likely), use

the following recipe for a crumble crust which I find to be

easier, or leave exposed.

 

For the optional crumble pie crust, mix the melted buttery

spread into the premixed flour and brown sugar. Mix until well

coated and wet-ish looking. Sprinkle this on top of the

cherries; cover lightly and do not mix.

 

Place into the oven for 35 to 45 minutes. Until the bottom

piecrust looks golden and the pie is a little bubbly. If you

have the time, it is slightly better to add the crumble crust

about 15 to 20 minutes into the baking or it could get a little

too hard - though I have not had any notable problems with

this.

 

Let cool and enjoy

 

Serves: 6-8

 

Preparation time: 20min to 1 hr.

 

 

 

 

 

 

Source:

" veggies unite wkly recipe list 8-24-01 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 185 Calories; trace Fat (1.5% calories

from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

225mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0