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  Canned pitted tart red cherries 32 Ounce, water pack (Two 16 Ounce Cans)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Salt 1 Dash
  Butter/Margarine 1 Tablespoon
  Almond extract 4 Drop
  Red food coloring 10 Drop
  Pastry 1 (For Double-Crust Pie)

Drain cherries, reserving 1 cup liquid.
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat.
Stir in cherries, 3/4 cup sugar, butter, and almond extract.
If desired, stir in food coloring.
Let stand while preparing pastry.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim to 1/2 inch beyond edge of pie plate.
Turn' cherry filling into pastry-lined pie plate.
Cut remaining pastry into 1/2-inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
Brush top of pastry with some milk and sprinkle with a little sugar, if desired.
To prevent overbrowning, cover edge of pie with foil.
Bake at 375° for 25 minutes.
Remove foil; bake till crust is golden brown, 25 to 30 minutes more.
Cool pie on rack before serving.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1442 Calories from Fat 239

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 9.9 g49.6%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 251 mg10.5%

Total Carbohydrates 297 g98.9%

Dietary Fiber 12.4 g49.7%

Sugars 228.8 g

Protein 11 g22.5%

Vitamin A 144.3% Vitamin C 31.8%

Calcium 10.6% Iron 70.5%

*Based on a 2000 Calorie diet

Cherry Pie Recipe