Cherry Pie

Fall’s here and in Wisconsin, it feels like it.  The temperature drops to the low forties and high thirties at night and warming only to lower seventies during the day.  With that brings thoughts of colder weather meals and desserts.  So, we made our favorite pork/beef roast in the crock pot and I made a cherry pie.  

Cherry Pie

2017-10-01 06:08:57

Serves 8

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Prep Time

20 min

Prep Time

20 min

319 calories

57 g

6 g

10 g

2 g

3 g

140 g

125 g

39 g

0 g

6 g

Nutrition Facts

Serving Size

140g

Servings

8

Amount Per Serving

Calories 319

Calories from Fat 91

% Daily Value *

Total Fat 10g

16%

Saturated Fat 3g

17%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 6mg

2%

Sodium 125mg

5%

Total Carbohydrates 57g

19%

Dietary Fiber 2g

7%

Sugars 39g

Protein 2g

Vitamin A

21%

Vitamin C

13%

Calcium

2%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 4 cups fresh or frozen tart cherries
2. 1 to 1 1/2 cups granulated sugar
3. 4 tablespoons cornstarch
4. 1/8 tablespoon almond extract (optional)
5. Your favorite pie crust or pie dough recipe for 2 crust pie
6. 1 1/2 tablespoons butter, to dot
7. 1 tablespoon granulated sugar, to sprinkle

Instructions

1. Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
2. Preheat the oven to 375 degrees F.
3. Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
4. Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

By Peter Sterk

Adapted from Food Network

beta

calories

319

fat

10g

protein

2g

carbs

57g

more

Adapted from Food Network

Romance Author PJ Fiala https://www.pjfiala.com/