|Pitted pie cherry||3 Cup (48 tbs)|
|Juice||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Rye flour||4 Tablespoon|
|Red food coloring||1⁄2 Teaspoon|
|Almond flavor||2 Teaspoon|
|9 inch double crust pie pastry||1|
|Evaporated milk/Cream||2 Tablespoon|
Drain pie cherries, reserving juice.
Measure 3/4 cup.
Combine sugar and rye flour in a medium saucepan, and mix until no lumps remain.
Stir in 3/4 cup cherry juice.
Cook over medium high heat until thickened, stirring constantly.
Add cherries, butter or margarine, food coloring, and almond flavoring.
Pour into pastry lined pan.
Cover with top crust which has been slit to allow steam to escape.
Seal and flute edges.
Spread cream over top crust.
Bake in a 400°F. oven for 55 minutes or until browned and bubbly.
Serving size: Complete recipe
Calories 4114 Calories from Fat 1166
% Daily Value*
Total Fat 130 g200.2%
Saturated Fat 53 g265.1%
Trans Fat 0.6 g
Cholesterol 41 mg13.7%
Sodium 1033.7 mg43.1%
Total Carbohydrates 724 g241.4%
Dietary Fiber 34.2 g136.7%
Sugars 467.3 g
Protein 39 g77.5%
Vitamin A 90.5% Vitamin C 18002.1%
Calcium 31.3% Iron 104.5%
*Based on a 2000 Calorie diet