| MICHIGAN CHERRY YOGURT PIE |
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Makes One 9-inch Pie 8 servingsYogurt Cheese Filling 1 container (32 ounces) lowfat yogurt vanilla 2 eggs 1/2 cup granulated sugar 2 tablespoons dairy sour cream 1 teaspoon vanilla Cherry Filling 1 cup drained, thawed, frozen unsweetened red tart cherries (about 2 cups before thawing)* 1/2 cup drained, thawed, frozen pitted Bing cherries (about 2 cups before thawing)* 1/2 cup granulated sugar 3/4 cup bottled juice cherry 3 tablespoons cornstarch 1 tablespoon quick-cooking tapioca 1 teaspoon almond extract 1/4 teaspoon salt Almond Crumb Topping 1 tablespoon butter or margarine 1/4 teaspoon red food color 1/4 cup all-purpose flour 1/4 cup firmly packed brown sugar Crust 1/4 cup crushed sliced natural almonds 2 tablespoons Butter 8 (optional) dried cherries 9 -inch Classic CRISCO Double Crust 4 teaspoons ground sunflower seeds For yogurt cheese filling, place yogurt in large strainer lined with coffee filters or cheesecloth. Suspend strainer over large bowl. Cover and refrigerate 1 to 2 days or until consistency is similar to whipped cream cheese. Discard liquid in bowl. Combine yogurt cheese, eggs, 1/2 cup granulated sugar, sour cream and vanilla in medium bowl. Beat at medium speed of electric mixer 3 minutes or until blended. For cherry filling, combine 2 cups cherries, juice, 1/2 cup granulated sugar, cornstarch, tapioca, almond extract and salt in medium saucepan. Cook and stir until mixture comes to a boil and is thickened and clear. Remove from heat. Stir in 1 tablespoon butter and food color. Cool completely. For almond crumb topping, combine flour, brown sugar, nuts and 2 tablespoons melted butter in small bowl. Mix until crumbly. For crust, prepare (see Classic Crisco Pie Crust recipe), adding sunflower seeds to flour mixture. Roll and press bottom crust into 9-inch pie plate. Heat oven to 425ºF. Moisten pastry edge with water. Roll top crust same as bottom. Cut into 1/4-inch-wide strips. Braid 3 strips together. Place braided strip around edge. Press lightly. Repeat with remaining strips. Bake at 425ºF for 5 minutes. Do not brown. Cool completely. REDUCE OVEN TEMPERATURE TO 400ºF. Spoon cherry filling into cooled, partially baked pie crust. Spoon yogurt cheese filling over cherry filling. Sprinkle with almond crumb topping. Bake at 400ºF for 50 to 55 minutes or until crumb topping is light brown. Cover edge of pie with foil, if necessary, to prevent overbrowning. Arrange dried cherries on top of pie, if desired. Cool to room temperature before serving. Refrigerate leftovers. *Substitute drained canned cherries if frozen cherries are unavailable. |
