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Red Cherry Pie

  Canned pitted tart red cherries 3 Cup (48 tbs) (Water Packed)
  Cherries juice 3⁄4 Cup (12 tbs)
  Sugar 1 Cup (16 tbs)
  Quick cooking tapioca 2 Tablespoon
  Almond extract 4 Drop
  Red food coloring 10 Drop
  9 inch lattice pie pastry 1 (For Top)
  Butter 1 Tablespoon

Combine cherries and juice; stir in sugar, tapioca, almond extract, and dash salt.
Add food coloring, if desired.
Let stand 20 minutes.
Line 9-inch pie plate with pastry.
Fill with cherry mixture.
Dot with butter.
Trim crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick; cut strips of dough 1/2 to 3/4 inch wide.
Lay strips on pie at 1-inch intervals.
Fold back alternate strips to center.
Lay one strip crosswise 1-inch from edge.
Return folded strips to original position.
Repeat with alternate strips to form lattice.
Trim lattice below outer rim of pie plate; fold lower crust over strips.
Seal; crimp edges high.
Bake at 400° till browned, 50 to 55 minutes. (Cover edges with foil to prevent overbrowning.)

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1409 Calories from Fat 172

% Daily Value*

Total Fat 20 g30%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 36.8 mg12.3%

Sodium 164.2 mg6.8%

Total Carbohydrates 313 g104.3%

Dietary Fiber 8.7 g34.8%

Sugars 264.7 g

Protein 8 g15.8%

Vitamin A 133.3% Vitamin C 4525.5%

Calcium 10.8% Iron 65.2%

*Based on a 2000 Calorie diet


Red Cherry Pie Recipe