FREEZER SWEET CHERRY PIE FILLING
Dark sweet cherries have a sweet, almost winelike flavor that makes this pie a nice change of pace from the more common type made with tart red cherries.
Dark sweet cherries have a sweet, almost winelike flavor that makes this pie a nice change of pace from the more common type made with tart red cherries.
PREP: 20 MINUTES MAKES: 4 CUPS PHOTO
1. In a large bowl combine cherries, sugar, cornstarch, tapioca, lemon juice, and almond extract.
2. Transfer cherry mixture to a 1-gallon plastic freezer bag. Squeeze air from bag; seal and label.
3. Store in the freezer for up 3 months. To use, thaw overnight in the refrigerator.
PER ½ CUP FILLING: 148 cal., 0 g fat, 0 mg chol., 0 mg sodium, 37 g carb., 2 g fiber, 1 g pro.
DOUBLE-CRUST CHERRY PIE: Preheat oven to 375°F. Let one 14.1-ounce package (2 crusts) rolled refrigerated unbaked piecrust stand according to package directions. Unroll one piecrust and fit into a 9-inch pie plate. Transfer thawed Freezer Sweet Cherry Pie Filling to the pastry-lined pie plate. Trim pastry even with pie plate rim. Place the remaining piecrust on filling; trim pastry to ½ inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. If desired, brush top pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below pie in the oven. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until filling is bubbly. Cool completely on a wire rack before serving. Makes 8 servings.
PER SERVING: 384 cal., 14 g fat (5 g sat. fat), 0 mg chol., 218 mg sodium, 65 g carb., 3 g fiber, 3 g pro.