Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

prep 45 min­utes bake 20 min­utes at 375° F

3 cups fresh or frozen unsweet­ened

pit­ted tart red cher­ries

2/3 cup gran­u­lated sugar

3 Tbsp. corn­starch

1 tsp. or­ange zest

1 Tbsp. or­ange juice

31/2 cups all- pur­pose flour

2 Tbsp. gran­u­lated sugar

1 tsp. salt

11/2 cups but­ter, cut up

2 eggs, lightly beaten

1/4 to 1/2 cup milk

Coarse sugar

1. For fill­ing, in a medium saucepan com­bine first five in­gre­di­ents (through or­ange juice). Cook and stir over medium heat un­til thick­ened and bub­bly; cool. (Or trans­fer to an air­tight con­tainer and chill overnight. Stir be­fore us­ing.)

2. For pas­try, in an ex­tra- large bowl stir to­gether flour, 2 Tbsp. gran­u­lated sugar, and salt. Us­ing a pas­try blender, cut in but­ter un­til mix­ture re­sem­bles fine crumbs. Stir in eggs. Sprin­kle 1 Tbsp. of the milk over part of the flour mix­ture; toss with a fork. Push moist­ened pas­try to side of bowl. Re­peat moist­en­ing flour mix­ture, grad­u­ally adding milk un­til mix­ture be­gins to come to­gether.

3. Gather pas­try into a ball, knead­ing gen­tly just un­til it holds to­gether. Di­vide pas­try into fourths; form four balls. If needed, cover with plas­tic wrap and chill un­til easy to han­dle (up to 1 hour).

4. Pre­heat oven to 375° F. Line two large bak­ing sheets with parch­ment pa­per. On a lightly floured sur­face, roll each pas­try ball into a 9×8- inch rec­tan­gle; cut into four 41/2×4- inch rec­tan­gles. Brush edges with ad­di­tional milk. Spoon 1 rounded Tbsp. fill­ing onto half of each rec­tan­gle; fold re­main­ing half of rec­tan­gle over fill­ing. Seal edges and prick tops with a fork. Place on pre­pared bak­ing sheets. Brush pies with ad­di­tional milk and sprin­kle with coarse sugar.

5. Bake 20 to 25 min­utes or un­til light brown. Re­move; cool slightly on wire racks. Serve warm or at room tem­per­a­ture. Makes 16 pies.

per pie 327 cal, 18 g fat ( 11 g sat. fat), 69 mg chol, 295 mg sodium, 37 g carb, 1 g fiber, 14 g sug­ars, 4 g pro.

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