Recipes

This classic, delicious cherry pie recipe features a non-trans-fat crust. Cherries are an excellent source of vitamin C, anthocyanins and quercetin. They have been shown in studies to help with inflammation.

Makes one 9-inch double crust pie (8 servings).

Filling
4 c. tart cherries with juice
1 c. sugar (use ¼ c. less if you want a tart pie)
4 T. instant tapioca
1 tsp. almond extract or ½ tsp. almond and ½ tsp. vanilla extract
1/8 tsp. salt

Crust
1 ¾ c. flour
1 tsp. salt
½ c. canola oil
3-4 T. ice water

Combine flour and salt, add oil and mix together until flour holds together in size of small peas. Sprinkle with water, a small amount at a time, mixing, until dough forms. If dough seems dry, add a bit more oil. Press firmly into a ball, cut into two rounds, and flatten each between two sheets of wax paper. Roll out to fit your 9-inch pie plate. If pastry is not used immediately, wrap tightly and keep chilled until use.

•    Preheat oven to 400 degrees.
•    Prepare crust and place bottom crust in pie pan.
•    In a large mixing bowl, combine filling ingredients. Let stand about 10 minutes before using.
•    Put filling in pie pan, cover with top crust, crimp and flute edges, cut slits in top crust to vent steam.
•    Bake about 50 minutes or until golden brown and juicy.
•    Cool before serving.

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