Country Cherry Pie
|Flaky pastry/1 package piecrust mix||1|
|Canned pitted sour cherries||2 Pound (2 Cans, 1 Pound Each)|
|Sugar||1 Cup (16 tbs)|
|Red food coloring||4 Drop (Adjust Quantity As Needed)|
1. Prepare pastry.
2. Drain cherries; reserve 1/2 cup of the juice.
3. Combine sugar, cornstarch and salt in a sauce-pan; stir in the 1/2 cup reserved juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles 1 minute. Add cherries and a few drops of red food coloring.
4. Spoon filling into bottom crust. Cover with top crust. Trim overhang to 1/2 inch, even with bottom crust. Pinch edges together. Turn sealed edge up and in. Pinch again to form stand-up edge; flute. Brush top with milk or cream and sprinkle with sugar.
5. Bake in a hot oven (425°) 40 minutes or until pastry is golden and filling is bubbly. Cool completely on a wire rack.
Calories 522 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.5%
Saturated Fat 0.57 g2.9%
Trans Fat 0 g
Cholesterol 0.37 mg0.12%
Sodium 147.4 mg6.1%
Total Carbohydrates 120 g39.9%
Dietary Fiber 4.1 g16.4%
Sugars 93 g
Protein 1 g2.3%
Vitamin A 2.2% Vitamin C 3.5%
Calcium 11.8% Iron 19.7%
*Based on a 2000 Calorie diet