Cheery Cherry Pie

FILLING & GLAZE
5 c Sour cherries; about
-2lbs,pitted
3/4 c Granulated sugar; PLUS
2 ts Granulated sugar
3 tb Cornstarch
2 tb Lemon juice; fresh
1/4 ts Almond extract
1 tb Milk; 1% lowfat

TO MAKE CRUST: In a glass measuring cup, blend egg and lemon juice with a
fork.

In a food processor, combine cottage cheese, oil, sugar, vanilla and salt;
process until smooth and creamy, stopping once to scrape down the sides of
the workbowl. Add flour and butter; pulse about 6 times, just until butter
is in pea-size pieces. Add egg mixture and pulse just until dough begins to
clump together (Do not let it form a ball.) Turn dough out onto a lightly
floured surface. Divide into 2 pieces, one slightly larger than the other.
Form each piece into a disc, srap in plastic wrap and refrigerate for at
least 20 minutes and up to 2 days.

Lightly oil a 9-inch pie plan or coat it with nonstick spray. On a lightly
floured surface, roll the larger piece of dough into a 12-inch circle. Roll
dough over rolling pin, then untoll into prepared pan. Gently press dough
into bottom and sides of pan. With scissors, trim excess pastry, leaving a
3/4-inch overhand. Cover with plastic wrap and refrigerate until needed.

On a lightly floured surface, roll the smaller piece of dough into an
11-inch circle. Roll dough over rolling pin, then unroll onto a sheet of
parchment or wax paper. Using a pastry wheel, preferably serrated, or a
sharp knife, cut dough into 1/2-inch-wide strips. Carefully transfer peper
to a baking sheet. Cover with plastic wrap and refrigerate until needed.

TO MAKE FILLING & BAKE PIE:

Position oven rack in lower third of oven; preheat to 425F.

In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon juice
and almond extract. Spoon into crust.

Weave pastry strips about 1/2inch apart to form a lattice over the filling.
Trip strips at edge of pie pan. Turn overhanging pastry up over rim; press
to seal and ecoratively flute edges. Brush milk over lattice top and
sprinkle with remaing 2 teaspoons sugar.

Set pie on a baking shet and bake for 20 minutes. Cover edges of crust with
aluminum foil to prevent over-browning. Reduce oven temperature to 375F
and bake for 40 to 50 minutes longer, or until crust is golden and juices
are bubbling. Cool on a wire rack.