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
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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
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