Double Cherry Pie
1/2 cup miniature semisweet chocolate pieces
5 tablespoons margarine or butter
1/4 cup quick-cooking oats or regular rolled oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
16 oz can cherry pie filling
16 oz can pitted tart red cherries (water-packed), drained
1/4 teaspoon almond extract
1/2 cup all-purpose flour
2 tablespoons quick-cooking or regular rolled oats
3 tablespoons margarine or butter, softened
1/4 cup miniature semisweet chocolate pieces
Grease a 10-inch pie plate; set aside. For crust, in a medium
saucepan melt the 1/2 cup chocolate pieces and 5 tablespoons
margarine or butter. Remove from heat; stir in the 3/4 cup oats,
3/4 cup flour and 1/4 cup brown sugar. Press onto bottom and sides
of prepared pie plate to form a firm, even crust. Bake in a 350
degree oven for 10 minutes.
Meanwhile, for filling, in a medium mixing bowl combine pie filling,
cherries and almond extract. Pour into the baked crust. For topping,
in a small mixing bowl stir together the 1/2 cup flour, 2 tablespoons
of brown sugar and 2 tablespoons oats. Cut in the 3 tablespoons
margarine or butter till mixture resembles coarse crumbs. Stir in
the 1/4 cup chocolate pieces. Sprinkle over filling. Bake in 350
degree oven for 35 minutes. Cool on a wire rack.
Cherry Berry Pie
1 tsp salt
1/3 cup shortening
6 Tbsp cold water
1/2 cup juice drained from cherries
1 Tbsp plus 1 1/2 t. quick tapioca
1/2 tsp almond extract
8 oz cream cheese, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
1 cup fresh raspberries, drained
1 Tbsp cornstarch
1 egg white, lightly beaten
chopped almonds, optional
2 cups all-purpose flour
1/4 tsp baking powder
1/3 cup butter flavor shortening
2 tsp vinegar
3 cup frozen pitted tart cherries
1/3 cup plus 1 Tbsp. sugar, divided
1 Tbsp cornstarch, divided
1/2 tsp vanilla extract
1/2 cup confectioners sugar
1/3 cup chopped almonds
2 Tbsp granulated sugar
granulated sugar
flaked coconut, optional
Combine flour, salt and baking powder in a bowl. Cut in shortening
and butter flavor shortening with a pastry blender (or 2 knives)
until the flour is just blended in to form pea size chunks. Combine
water and vinegar. Sprinkle over flour mixture, 1 Tbsp. at a time.
Toss lightly with a fork until dough forms a ball. Divide dough in
half. Press between hands to form two 5 to 6" pancakes. Flour
rolling surface and pin lightly. Roll dough for bottom crust into
a circle. Trim 1" larger than upside down 9" pie plate. Loosen
dough carefully. Fold in quarters. Unfold. Press into pie plate.
Trim edge even with pie plate.
Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and
1/2 cup juice. Combine cherries, 1/3 cup granulated sugar, 1 Tbsp.
tapioca, 1 1/2 tsp. cornstarch, almond extract and vanilla extract
in a large bowl. Combine 1/2 cup cherry juice, 1 Tbsp. granulated
sugar, 1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small
saucepan. Place on medium heat. Cook stirring constantly, 3 or 4
minutes. Cool slightly. Pour over cherries. Mix gently until cherries
are coated. Set aside.
Combine cream cheese, confectioners sugar, almonds, almond extract
and vanilla extract in a medium bowl. Beat at medium speed of
electric mixer until well blended. Spread on bottom of unbaked pie
shell.
Combine raspberries, granulated sugar and cornstarch. Mix carefully.
Spoon over cream cheese layer. If desired place raspberry mixture
in a saucepan. Cook, briefly, until thickened. Cool until slightly
warm before spooning over cream cheese layer. Heat oven to 400
degrees. Spoon cherry mixture over raspberries. Moisten pastry edge
with water. Roll top crust same as the bottom. Cut into 10 - 1/2"
strips. Place 5 strips evenly across filling. Fold every other
strip back. Lay first strip across in opposite direction. Continue
in this pattern, folding back every other strip each time you add
cross strip. Trim ends of lattice strips even with crust. Press
together. Fold edge under. Flute.
Brush pastry with egg white. Sprinkle lightly with granulated sugar.
Bake @ 400 degrees for 15 minutes. Reduce temperature to 350 degrees.
Bake 40 minutes. Sprinkle with chopped almonds and flaked coconut
5 minutes before end of baking time, if desired. Cool until barely
warm or to room temperature before serving. Makes one 9" pie. Note:
If using fresh cherries, use 3 to 4 cups in pie. Mash and press
additional cherries through a sieve or colander to obtain 1/2 cup
of juice.
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