Recipe
Crumb Topped Cherry Pie
 Here’s a cherry pie recipe combined with heart healthy apples, walnuts, and whole grains:
I 16-ounce bag cherries, frozen, unsweetened and pitted

3 medium Fuji or Golden Delicious apples, peeled, cored and chopped (1 ¼ pounds, about 3 cups)

2/3 cup firmly packed dark brown sugar

1-½ teaspoons ground cinnamon

¼ teaspoon ground cloves

1/3 cup plus 2 tablespoons apple cider or frozen apple juice concentrate, divided

1/3 cup chopped walnuts

4 teaspoons cornstarch

9 – inch pie crust


New American Plate Pie Crust (from The 
The New American Plate Cookbook, American Institute for Cancer Research)

¼ cup whole wheat flour
¾ cup all-purpose flour
1 tablespoon powdered sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1 to 2 tablespoons ice water or cold apple juice

Crumb Topping

1/3 cup whole wheat 
flour
1/3 cup rolled oats, quick or old-fashioned
½ cup brown sugar
¾ teaspoon ground cinnamon
2 tablespoons cold 
butter, cut into small pieces

Combine cherries, apples, brown sugar, cinnamon and cloves in a deep saucepan with tight-fitting lid.  Add 1/3 cup apple cider or juice.
   
Cover and bring to a boil over medium heat.  Reduce heat and cook until mixture is moist and bubbling, about 5 minutes.  Mix in walnuts.
   
Combine cornstarch with remaining 2 tablespoons of cider or juice in a cup.  Mix into hot filling and cook until thickened, stirring constantly, about 2 minutes.

Pie Crust

Combine flours, sugar and salt in medium bowl.  Cut in butter and canola oil with pastry blender until mixture resembles crumbs. Add 1 tablespoon water; add enough water until dough holds together when stirred.  Gather the dough in a ball and let rest for a few minutes.

Preheat the oven to 350 degrees.  On a sheet of waxed paper, slightly flatten the dough.  Cover with another sheet of waxed paper and roll the dough into a 12-inch circle with a rolling pin.  Remove the top sheet of waxed paper and invert the dough over a 9-inch pie plate.  Remove paper and gently press dough into plate.  Crimp the edges by pinching between your thumb and forefinger.  Spread filling evenly into pie crust.

Crumb Topping

Combine flour, oats, brown sugar and cinnamon.  With pastry blender or knives, cut in butter until mixture resembles coarse meal. Sprinkle topping evenly over cherry filling.  Lightly coat with cooking spray.  Bake 40 to 45 minutes or until golden.  Remove from oven and cool on wire rack.

Recipe adapted from The American Institute for Cancer Research (AICR), Recipe Corner by Nancy H. Jones, registered dietitian with North Carolina Cooperative Extension

  


The New American Plate Cookbook
The New American Plate Cookbook

Recipes for a Healthy Weight and a Healthy Life




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