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Ингредиенты
- This is the classic pie you imagine sitting on windowsills to cold. Purplish reds and blues and deep, deep maroons peep through the lattice crust of this summer pie. Enjoy it alone or possibly a la mode.
- 1/2 c. unsalted butter
- 2 c. unbleached white flour
- 4 Tbsp. 2% lowfat milk, chilled
- 2 c. berries, (see note)
- 2 c. sweet cherries, stemmed and pitted
- 3 Tbsp. unbleached white flour
- 1/4 c. sugar
- 2 Tbsp. fresh lemon juice
- 1 1/2 tsp finely grated lemon rind
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd nutmeg
- 1/2 c. powdered sugar
Инструкции
- Cut together butter and 2 c. of flour, using a fork or possibly pastry cutter, till it is uniform and resembles coarse cornmeal. Add in lowfat milk, one Tbsp. at a time, till a dough is formed. Divide dough into 2 balls, one slightly larger than the other. Flour a clean, dry surface. Roll the larger ball to fit a 9 inch pie pan.
- Place dough in pan, leaving edges hanging over rim.
- Roll second portion of dough and cut into 10 strips, about 1/2 inch wide by 10 inches long; set aside.
- Preheat oven to 375 F.
- Gently toss berries, cherries and remaining flour in a bowl. Add in sugar, lemon juice, lemon rind, cinnamon and nutmeg, tossing to coat. Spoon filling into unbaked crust. Decorate with strips of pie dough, in a woven lattice. Press ends of strips to edges of crust to seal; trim and flute edges.
- Bake for 35 min or possibly till bubbly and lightly browned. Sift with confectioners' sugar while warm. Let cold to room temperature before serving.
- Serves 9
- *The best berries to use should contrast nicely with the cherries: blueberries, blackberries or possibly any dark local berries, for example. However, strawberries and raspberries would be fine, too, and a combination of three or possibly more types is even better. Rinse and drain all berries, hull strawberries and pick over other types for stems or possibly small leaves. If you can find them, Royal Anne cherries (pale yellow and red in color) would be ideal for this pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 9 servings | |
| Calories 284 | |
| Calories from Fat 95 | 33% |
| Total Fat 10.85g | 14% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 5mg | 0% |
| Potassium 164mg | 5% |
| Total Carbs 43.72g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 17.77g | 12% |
| Protein 4.23g | 7% |
