Cherry Chocolate Chip Pie
(Adapted from a recipe in the Woman's Day Encyclopedia of Cookery)
1/2 c sugar
About 1 c semi-sweet chocolate chips
Thickener: 3 tbsp flour + 1 tbsp cornstarch, or 4 to 5 tbsp flour, or 3 tbsp quick-cooking tapioca, or 21/2 to 3 tbsp cornstarch
1/8 tsp salt
11/2 lb. (4 c) pitted fresh sour cherries, or frozen sour cherries (drained). (If cherries already are sweetened, reduce or eliminate the sugar you add.)
1/4 tsp almond extract
Pastry for 2-crust 9-inch pie, unbaked
Combine dry ingredients, then mix with cherries and extract. Roll out pastry for bottom crust and line a deep 9" pie pan. Pour in cherry mixture. Roll out remaining pastry and cut into strips; use strips to make a lattice top crust. Bake in preheated 425°F oven for 10 minutes; reduce temperature to 350°F and continue to bake until crust is done, about 30 minutes longer.
Copyright (C) 1998 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5
jpolowinXYZZy@sympatico.ca but remove the XYZZy — it's a little magic to baffle the spambots.
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