DESSERT

SOUR CHERRY PIE

• Pastry to make double crust 9- or 10-inch pie

GLAZE

• 1 egg beaten with 2 tablespoons heavy cream

Prepare pie pastry. Heat oven to 400 degrees.

Place the sour cherries and juice in a large mixing bowl and sprinkle with the sugar, flour, cornstarch and lemon juice and rind. Toss well and pour into the pastry shell. Dot with butter and top with woven lattice crust. Brush the lattice and the edges of the pastry with the glaze and bake about 50 minutes, until the pastry is golden and the juices in the center of the pie are bubbling.

Note: I like the edges of the crust to caramelize slightly, but if you don't, cover the edges only with aluminum foil strips for the first 25 minutes.

Let cool slightly before cutting. Makes 8 servings.

Per serving: 354 calories (36 percent from fat), 14.5 g fat (5.3 g saturated, 5.5 g monounsaturated), 39.2 mg cholesterol, 3.6 g protein, 54.4 g carbohydrates, 2.4 g fiber, 161.5 mg sodium.

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