Description[]
Adapted slightly from the recipe that won the Pillsbury Refrigerated Pie Crusts recipe contest at the Minnesota State Fair for April Weinreich, of Wahkon, Minn.
- Contributed by SF&SC Y-Group
- Serves 8
Ingredients[]
Chocolate layer[]
- 1 cup (not the whole 14 oz can) sweetened condensed milk (not evaporated milk)
- 1 cup (6 oz) semisweet chocolate chips
- 1 tbsp butter or margarine
- 1 tsp vanilla
- 1 tsp almond extract
- 1 (15 oz) box refrigerated pie crusts
Cherry filling[]
- 2 (14½ oz) cans pitted tart cherries in water
- 1 cup sugar
- ¼ cup flour
- 1 tbsp cornstarch
- ¼ tsp salt
- 1 tbsp butter or margarine
- 1 tsp lemon juice
- ¼ tsp almond extract
- red food color, if desired
Directions[]
- Preheat the oven to 350°F.
- In a 2-quart saucepan, over low heat, stir together sweetened condensed milk, chocolate chips and butter until all chips have melted and mixture is smooth and uniform.
- Remove from heat and stir in vanilla and the teaspoon of almond extract.
- Fit one crust into a 9-inch pie pan, pressing firmly against side and bottom.
- Pour and spread the chocolate layer into the crust.
- Allow it to cool while preparing cherry filling.
- Thoroughly drain the cherries, reserving ½ cup of the juice.
- In a 2-quart saucepan, thoroughly stir together sugar, flour, cornstarch, salt and reserved juice, adding juice a little at a time, stirring well, until all juice is in and no lumps remain.
- Cook over medium-high heat 3 to 5 minutes, stirring frequently, until the mixture comes to a boil and thickens.
- Remove from heat and stir in butter until it has melted.
- Add cherries, lemon juice, the ¼ teaspoon almond extract and a few drops of red food color.
- Pour over cooled chocolate layer.
- If at all warm, allow to cool before adding lattice crust.
To top with lattice crust[]
- Cut second crust into strips about ½-inch wide.
- Place 5 to 7 strips across the filling.
- Weave a crosswise strip across the middle by first folding alternate strips of the first group halfway back.
- Continue across one side, folding back alternate strips before adding each cross-strip, then add and weave the strips from the center to the other side.
- Trim ends even with edge of dough; flute edge.
- Bake 45 to 55 minutes, until crust is golden brown.
- If necessary during baking, cover edge of crust with strips of foil to prevent over-browning.
- Cool 2 to 3 hours, or until set.
- Store covered in refrigerator.
Nutrition information[]
Per serving:
- Calories 644 | Fat 28 g | Sodium 444 mg | Carbohydrates 95 g | Saturated fat 11 g | Calcium 130 mg | Protein 8 g | Trans fat 5 mg | Dietary fiber 3 g
- Diabetic exchanges per serving: ½ milk | ½ fruit | 2 bread/starch | 3½ other carb | 5½ fat.