I had a half recipe of my “Flour” Pie Crust made up in the fridge and decided to put the filling to my mini Black Forest Cake to a totally new use this morning. Added some walnuts and baked it 20 minutes and voilà, a fun new dessert that features a delightful nutty, fruity filling. I suspectt his would be delightful with sliced peaches instead of cherries and plan to try that one day. 🙂 This recipe is not suitable until the grains rung of OWL. Man, was this ever GOOD, even on day two! I’ll definitely be fixing this for my holiday table in future.
NOTE: The quiche pan pictured above is only 6″ in diameter so this recipe only serves 4 people, possibly 5 if some enjoying it are children. Double the filling recipe and use a whole recipe of the pie crust if you want a standard-size pie that will serve 8 people.
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½ can (14.5 oz.) sour cherries, packed in water
¼ tsp. xanthan gum (or your favorite thickener)
1½ tsp. Fiberfit sweetener (or sweetener of your choice to taste)
¼-½ tsp. almond extract
1 T. Kirschwasser (cherry brandy)
½ recipe my “Flour” Pie Crust: https://buttoni.wordpress.com/2010/12/02/peggys-flour-pie-crust/
1 c. walnuts, coarsely broken into large pieces
DIRECTIONS: Preheat oven to 350º. Make the pie crust as directed in that recipe. Separate out 1/2 of the dough and place in ziploc bag and refrigerate for another use. Roll the remaining dough between plastic and lift/place into an 8″ ceramic quiche or tart pan. Crimp the edges a bit over the top to avoid slippage downward during baking. Bake in a pre-heated 350º for about 15 minutes JUST until it ever so slightly begins to brown on the edges. Remove shell from oven carefully so as not to break the edges with your potholder (been there, done that). Cool while you make the filling.
Drain the juice off the cherries into a small saucepan. Add xanthan gum and cook over medium heat to slightly thicken. Stir in the cherries, almond extract and add sweetener slowly to taste. Add brandy. Taste again and adjust sweetener to suit your preference. Chop the walnuts and toss nuts and cherry mixture together in a bowl. Pour into shell and bake at 350º for about 20 minutes or until crust has turned a nice golden brown. Remove and cool completely. I would serve with a generous dollop of sweetened whipped cream or low- carb vanilla ice cream sprinkled with a few finely chopped walnuts and a drizzle of Kirschwasser. Be sure it it totally cooled or chilled before serving or it is a bit difficult to dip up in tact. Here’s what a slice looks like if cooled properly before attempting to dip up:
NUTRITIONAL INFO: Makes 4 servings, each contains (not including any topping):
27.1 g fat
18.83 g carbs, 11.38 g fiber, 7.45 NET CARBS (even less if you cut into 5 servings)
8.25 g protein
83 mg sodium