cat lover
02-27-2009, 03:47 AM
1 cup cold water
1 (1/4 oz) pkg. active dry yeast
1/2 cup sugar, divided
1 tsp salt
4 cups all purpose flour, divided
2 eggs, beaten
1/4 cup margarine, softened
1 tsp vanilla extract
1 (21 oz) can cherry pie filling
crumb topping (recipe follows)
1/4 cup sliced almonds
Bring water to a boil, remove from heat and cool to lukewarm (110 degrees). Pour into a large bowl, add yeast and 1 tbsp sugar and mix with an electric mixer till dissolved. Let stand 5 to 10 minutes till foamy. Add remaining sugar, salt and 1 cup flour. Beat at medium speed 2 minutes. Add eggs, margarine and vanilla and beat 1 minute. Stir in enough of the remaining 3 cups flour to make a soft dough. Knead dough on a lightly floured surface 10 minutes or till dough is smooth and elastic. Cover with a bowl and let rest 10 minutes. On a lightly floured board roll the dough into a 13 x 9" rectangle. Place in bottom of greased 13 x 9" baking pan. Press dough halfway up sides in the pan to form a rim. Spoon in pie filling and cover. Let rise in in a warm place till doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Prepare CRUMB TOPPING and sprinkle over the pie filling and top with almonds. Bake 30 minutes or til lightly browned. Cool. Makes 12 servings
CRUMB TOPPING
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup margarine, chilled
Combine flour and sugar in a small bowl. Cut in margarine till mixture resembles coarse crumbs.
1 (1/4 oz) pkg. active dry yeast
1/2 cup sugar, divided
1 tsp salt
4 cups all purpose flour, divided
2 eggs, beaten
1/4 cup margarine, softened
1 tsp vanilla extract
1 (21 oz) can cherry pie filling
crumb topping (recipe follows)
1/4 cup sliced almonds
Bring water to a boil, remove from heat and cool to lukewarm (110 degrees). Pour into a large bowl, add yeast and 1 tbsp sugar and mix with an electric mixer till dissolved. Let stand 5 to 10 minutes till foamy. Add remaining sugar, salt and 1 cup flour. Beat at medium speed 2 minutes. Add eggs, margarine and vanilla and beat 1 minute. Stir in enough of the remaining 3 cups flour to make a soft dough. Knead dough on a lightly floured surface 10 minutes or till dough is smooth and elastic. Cover with a bowl and let rest 10 minutes. On a lightly floured board roll the dough into a 13 x 9" rectangle. Place in bottom of greased 13 x 9" baking pan. Press dough halfway up sides in the pan to form a rim. Spoon in pie filling and cover. Let rise in in a warm place till doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Prepare CRUMB TOPPING and sprinkle over the pie filling and top with almonds. Bake 30 minutes or til lightly browned. Cool. Makes 12 servings
CRUMB TOPPING
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup margarine, chilled
Combine flour and sugar in a small bowl. Cut in margarine till mixture resembles coarse crumbs.