Cherry Torte Recipe
Summary
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 3/4 cup butter-flavored shortening | ||
| Cold water | 2 Tablespoon | |
| Cream cheese | 1 , softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| Pie filling | 2 Can (10oz) | |
| Almond extract | 3/4 Teaspoon | |
| Frozen whipped topping | 1 Carton (1l), thawed | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
Directions
In a medium bowl, combine the flour and salt; cut in shortening until the mixture resembles coarse crumbs.
Add enough water to shape dough into a ball.
On a lightly floured surface, roll dough to fit a 12-in.pizza pan.
Flute edges; prick bottom and sides with a fork.
Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven.
Reduce heat to 350°.
In a large mixing bowl, beat cream cheese, sugar, eggs and vanilla until smooth; pour into crust.
Bake for 10-12 minutes or until center is set.
Cool completely on a wire rack.
Combine pie filling and almond extract; spoon over the cream cheese layer.
Spread whipped topping over filling.
Chill until ready to serve.
Sprinkle with pecans.
Add enough water to shape dough into a ball.
On a lightly floured surface, roll dough to fit a 12-in.pizza pan.
Flute edges; prick bottom and sides with a fork.
Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven.
Reduce heat to 350°.
In a large mixing bowl, beat cream cheese, sugar, eggs and vanilla until smooth; pour into crust.
Bake for 10-12 minutes or until center is set.
Cool completely on a wire rack.
Combine pie filling and almond extract; spoon over the cream cheese layer.
Spread whipped topping over filling.
Chill until ready to serve.
Sprinkle with pecans.
Chef
