Yield: 8 servings
|1||Recipe piecrust; see * Note|
|7 cups||Cherries; pitted|
|1 tablespoon||Fresh lemon juice|
|2 tablespoons||Unsalted butter; cut in small pieces|
* NOTE: Use Martha Stewart's Piecrust recipe of use your own recipe for a 9-inch double crust pie. On a lightly floured surface, roll out half the dough to ⅛-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together the egg and milk, and set aside. Combine the cherries, lemon juice, sugar, and flour, and turn onto chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. Brush rim of crust with egg wash, place the other piecrust on top, and crimp the edges with a fork or your fingers. Transfer to the refrigerator until firm, about 15 minutes. Brush with egg wash, and bake 20 minutes. Reduce heat to 350 degrees, and bake 30 to 40 minutes more. Makes one 9 inch pie.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 216 Calories (kcal); 4g Total Fat; (16% calories from fat); 3g Protein; 45g Carbohydrate; 31mg Cholesterol; 10mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 1½ Fruit; ½ Fat; 1 ½ Other Carbohydrates
Recipe by: Martha Stewart
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