Primavera Cherry Pie
If ever there was a traditional all-American dessert, it’s an
old-fashioned cherry pie.
3/4 to 11/4 cups sugar, depending on sweetness of cherries
1/3 cup flour
8 cups pitted Primavera Bing, Royal Ann or Tartarian
cherries (about 31/2 pounds)
Pastry dough for 9-inch 2-crust pie, chilled
1/4 teaspoon almond extract
2 tablespoons butter
1. Preheat oven to 425°F.
2. In large mixing bowl, stir together sugar and flour.
Mix well with cherries.
3. Line a pie pan with the pastry dough.
4. Add cherry mixture. Sprinkle with almond extract and
dot with butter.
5. Moisten outer edge of crust with cold water. Cover pie
with top crust, crimping edges and adding slits to allow
steam to escape. Sprinkle with sugar.
6.
Cover edges with foil to prevent excessive browning
(remove for last 15 minutes of baking). Bake 35-45
minutes, or until crust is brown and juices are bubbly.
Serve lukewarm. Makes 6-8 servings.
Del Monte Gingersnap Peach Crisp
Del Monte Orchard Select premium peaches are hand-picked,
sliced and packed in light syrup and provide 80 percent of
the RDA (recommended daily allowance) of vitamin C.
1 jar ( 26 oz.) Del Monte Orchard Select Sliced Cling Peaches
11/2 cups coarsely crushed gingersnaps
1/4 cup butter or margarine, softened
1/3 cup sliced almonds or chopped walnuts
1. Preheat oven to 350°F.
2. Drain fruit; arrange in a greased 8-by-8-inch baking dish.
3. Mix together cookie crumbs and butter. Stir in nuts.
Sprinkle evenly over fruit.
4. Bake 15-20 minutes. Serve warm with vanilla ice cream,
frozen yogurt or whipped cream, if desired.
Variation: Divide fruit and topping among 6 8-ounce baking
cups. Bake 10 minutes.
Get Creative: For variety, substitute coarsely crushed oatmeal
cookies for gingersnaps, or Del Monte Orchard Select Sliced
Pears for peaches. Makes 6 servings.
