Cherry PieCuisine: Dairy Category: Pies, pastry Servings: 8 Ingredients:1 cup cherry preserves1/4 sugar 3 tbs corn starch 1/2 lb blueberries 3/4 lb rasberries 2 tsp butter or margarine Pastry Dough: 13/4 cup flour 1 tbs sugar 3/4 tsp salt 1/2 cup sweet butter or margarine 1/3 cup sour cream 2 tsp lemon juice 2 tbs cold water Instructions:Make pastry: Whisk together flour, sugar, & salt. Cut in butter cut into small cubes. With fingers, work quickly into crumbs (bits & pea size) Stir together sour cream, lemon juice & water. Pour over flour mixture & toss wit fork to form lumps. If pastry still looks dry drizzle up 2 tbs water. Knead once or twice. Divide Pastry into two disks, only slightly larger than the other. Wrap & chill for at least 1 hr. Empty preserves into large bowl, sprinkle a mixture of sugar & cornstarch on top, mix together thoroughly. Add washed blueberries and raspberries & butter cut into bits. Using rubber spatula, mix gently. Roll out smaller disk into 9" circle. Using pastry wheel, slice into strips 3/4" wide. Line a baking pan with wax paper. Weave the strips into a lattice top on the wax paper. Brush with milk or orange juice, sprinkle with sugar & freeze for at least 15 min. Roll out large disk into an 11" circle. Fit onto a 9" Tart pan with removable bottom. Chill. Preheat oven to 400. Line baking sheet with parchmant. Set chilled crust on top. Pile Mixed fruit into tart pan. Gently settle lattice crust on top. Seal edges. Bake 25 min. cover loosely with foil & bake 20 min more or until crust turns golden brown & juices bubble. Cool on rack completely before remving ring. Serves 8. NOT TRIEDClick Here To Return To The Recipe List This Page Generated By: |