Cherry Pie
Ingredients
Makes: 8 servings
Cook: 35 minutes
1 package (15-ounce) refrigerated rolled piecrust (2 crusts)
1 can (21-ounce) red cherry pie filling, Comstock® More Fruit
2 cups frozen dark sweet cherries, thawed, cut in half, Dole®
1⁄4 cup granulated sugar
1 tablespoon quick-cooking tapioca, Minute®
1⁄4 teaspoon ground nutmeg
1 tablespoon cold butter, cut into pieces
1⁄4 teaspoon cherry extract
1 egg, lightly beaten
2 tablespoons sparkling sugar
Directions
Preheat oven to 425°. Line a baking sheet with foil. Unroll one of the piecrusts on the back of another lightly floured baking sheet and cut into ten to twelve 1-inch-wide strips. Remove every other strip and lay it horizontally over the dough strips on the foil. For a lattice, weave each strip over and under the other strips, starting with middle horizontal strip. Place latticed dough in the refrigerator until ready to use.
Unroll the remaining piecrust and press onto bottom and sides of a 9-inch pie plate; set aside.
In a large bowl, combine pie filling, thawed cherries, granulated sugar, tapioca, and nutmeg; stir until well mixed. Pour cherry mixture into crust and dot with butter pieces.
Add cherry extract to beaten egg and mix to make an egg wash. Using a pastry brush, brush egg wash over edge of the crust. Remove latticed dough from refrigerator and carefully slide over cherry mixture. If necessary, carefully adjust any strips. Crimp crust edges together. Brush egg wash on strips and sprinkle with sparkling sugar. Place pie on foil-lined baking sheet.
Bake in preheated oven for 35 to 40 minutes or until crust is golden
In a small bowl, stir heavy cream into powdered sugar until mixture is smooth. To assemble, split pastry rectangles in half horizontally. Place pastry bottoms on dessert plates. Spoon the pudding mixture over pastry bottoms. Top each with another piece of pastry. Spread whipped topping over pastry. Top each with pastry top. Spread glaze over pastry. Drizzle each with chocolate syrup; top with a maraschino cherry. brown and fruit is bubbling. (Cover edge of pie with foil if it begins to brown too quickly.) Cool completely on a wire rack.
