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3/4
cup dried tart red cherries
-
1/2
cup brandy or orange juice
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1
Recipe Single-Crust Pie Pastry or 1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust)
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1/3
cup butter, melted and cooled
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1 1/2
cups sugar
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3
eggs
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1/8
teaspoon salt
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1
cup chopped walnuts
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3/4
cup all-purpose flour
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3
ounces bittersweet chocolate, chopped
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Sweetened Whipped Cream (optional)
1. In small bowl combine dried cherries and brandy. Cover and let stand for 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and 2 ounces of the chopped chocolate just until combined. Stir in drained cherries and the 1 tablespoon reserved brandy. Spoon filling into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Sprinkle with remaining chopped chocolate. Cool on a wire rack.
4. To serve, top with Sweetened Whipped Cream. Makes 10 servings.
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1
cup whipping cream
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2
tablespoons sugar
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1/2
teaspoon vanilla
In chilled large mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Makes about 2 cups.
- Servings Per Recipe 10,
- Calories 507,
- Protein (gm) 7,
- Carbohydrate (gm) 63,
- Fat, total (gm) 25,
- Cholesterol (mg) 80,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 8,
- Trans fatty acid (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 39,
- Vitamin A (IU) 534,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 155,
- Potassium (mg) 198,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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1 1/4
cups all-purpose flour
-
1/4
teaspoon salt
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1/3
cup shortening
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4
- 5
tablespoons cold water
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time until all the flour is moistened. Form pastry into a ball.On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond the edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not pick pastry.
- Servings Per Recipe 10,
- Calories 507,
- Protein (gm) 7,
- Carbohydrate (gm) 63,
- Fat, total (gm) 25,
- Cholesterol (mg) 80,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 8,
- Trans fatty acid (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 39,
- Vitamin A (IU) 534,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 155,
- Potassium (mg) 198,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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