Tart cherry sea­son is too short for soggy crusts, runny fill­ings, and less than-fresh top­pings. We’ve tweaked, tested, and per­fected two cherry pie fa­vorites, so all you have to worry about is get­ting your hands on as much of this fleet­ing fruit as y

Better Homes & Gardens - - Contents -

Tart cherry sea­son is short— make the most of it!


HANDS-ON TIME 55 min. TO­TAL TIME 2 hr. 10 min. 6 cups fresh pit­ted tart red cher­ries or two 12-oz. pkg. frozen unsweet­ened pit­ted tart red cher­ries 1 cup sugar, plus more for sprin­kling 3 Tbsp. corn­starch

Pas­try for Dou­ble-Crust Pie (be­low)


1. For fresh cher­ries, catch the juices as you pit them. (Dur­ing our test­ing, we didn’t get much juice from fresh cher­ries. But if yours are ex­tra-juicy, use up to

¹∕4 cup. It’s fine if you have lit­tle or no juice.) If us­ing frozen cher­ries, thaw and re­serve ¹∕4 cup juice. In an ex­tra-large bowl stir to­gether sugar and corn­starch. Add cher­ries and re­served juice; toss.

2. Pre­heat oven to 450°F. Pre­pare pas­try. On a lightly floured sur­face, roll one pas­try ball from cen­ter to edges into a

12-inch cir­cle. Ease pas­try into pie plate with­out stretch­ing it.

Re­peat rolling with sec­ond pas­try ball.

3. Stir cherry mix­ture; trans­fer to pas­try-lined pie plate. Trim bot­tom pas­try even with edge of pie plate, re­serv­ing trim­mings.

4. For pas­try dec­o­ra­tions: Us­ing a 1-inch cir­cle cookie cut­ter cut out cir­cles on sec­ond pas­try, re­serv­ing some cir­cles for top­ping. Place pas­try on fill­ing; trim to ¹∕2 inch be­yond edge of pie plate; re­serve trim­mings. Fold top pas­try un­der bot­tom pas­try; crimp edges as de­sired. Roll some of the re­served trim­mings into slim lengths of rope, then cut into stems. Us­ing a ¹∕2- inch leaf-shape cookie cut­ter or a par­ing knife, cut out leaves. Brush top pas­try with milk. Ar­range cir­cles, leaves, and stems to form cher­ries on crust; brush with milk. Sprin­kle with sugar. If you want to skip the dec­o­ra­tions, cut three slits in top pas­try to vent pie.

5. Place a foil-lined bak­ing sheet on rack be­low pie in oven. Bake 15 min­utes. Re­duce oven to 375°F. Bake 1 hour more or un­til fill­ing in cen­ter is bub­bly. Cool on a wire rack. Makes 8 slices.

PAS­TRY FOR DOU­BLE-CRUST PIE In a large bowl stir to­gether 2 ¹∕2 cups all-pur­pose flour and 1 tsp. salt. Us­ing a pas­try blender, cut in ¹∕2 cup short­en­ing and ¹∕4 cup but­ter, cut up, un­til pieces are pea size. Sprin­kle 1 Tbsp. cold wa­ter over part of the flour mix­ture; toss with a fork. Push moist­ened pas­try to side of bowl. Re­peat moist­en­ing flour mix­ture, us­ing 1 Tbsp. cold wa­ter at a time

(no more than ²∕3 cup to­tal), un­til all flour mix­ture is moist­ened. Gather mix­ture into a ball, knead­ing gen­tly un­til it holds to­gether. Di­vide into two balls.

PER SLICE 473 cal, 19 g fat, 342 mg sodium, 15 mg chol, 72 g carb, 3 g fiber, 35 g sug­ars, 5 g pro.



TO­TAL 5 hr. 35 min., in­cludes chill­ing

1 cup crushed graham crack­ers (about 20 squares) ¹∕2 cup panko

3 Tbsp. sugar ¹∕3 cup but­ter, melted ¹∕2 tsp. salt

1 8-oz. pkg. low-fat cream cheese, soft­ened ³∕4 cup plain Greek yogurt ¹∕2 cup sugar 2 tsp. vanilla bean paste 1 ¹∕4 cups heavy cream 2 cups fresh pit­ted tart red cher­ries or frozen unsweet­ened pit­ted tart red cher­ries, par­tially thawed 1 Tbsp. honey

1. Pre­heat oven to 350°F. In a large bowl com­bine graham crack­ers, panko, 3 Tbsp. sugar, the but­ter, and salt. Press into a 9-inch pie plate. Bake 10 min­utes or un­til light brown; let cool.

2. In a large bowl beat cream cheese, Greek yogurt, ¹∕2 cup sugar, and the vanilla with a mixer on medium-high 2 min­utes or un­til light and fluffy. In a sec­ond bowl beat cream on medium

un­til soft peaks form (tips will curl). Fold into yogurt mix­ture. Spoon into piecrust; spread evenly. Cover; chill 4 hours.

3. In a saucepan heat cher­ries and honey 5 min­utes or un­til heated through and juices re­lease; cool. Spoon cher­ries over each serv­ing. Makes 8 slices.

PER SLICE 498 cal, 33 g fat, 93 mg chol, 331 mg sodium, 45 g carb, 1 g fiber, 31 g sug­ars, 7 g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.