All-American Cherry Pie
:)
Yield
8 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cherries
fresh, tart |
*
|
| 1 ⅓ | cups |
sugar
|
|
| 2 | tablespoons |
tapioca, quick-cooking
PLUS 2 teaspoons |
|
| 2 | tablespoons |
kirsch (cherry brandy)
optional |
*
|
| 1 | x |
pastry
for 9 inch double pie crust |
* |
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cherries
fresh, tart |
*
|
| 315 | ml |
sugar
|
|
| 3E+1 | ml |
tapioca, quick-cooking
PLUS 2 teaspoons |
|
| 3E+1 | ml |
kirsch (cherry brandy)
optional |
*
|
| 1 | x |
pastry
for 9 inch double pie crust |
* |
| 3E+1 | ml |
butter
|
|
Directions
Preheat oven to 450 degrees.
Sort, rinse, stem and pit cherries.
Mix cherries, sugar, tapioca and kirsch in large bowl; let stand for 1 minutes.
Pour fruit into unbaked pie shell and dot with butter.
Cover with top crust (slashed to allow steam to escape) or lattice pastry.
Bake 10 minutes at 450 degrees.
Then reduce oven temperature to 350℉ (180℃) and continue baking until golden brown, about 40 more minutes.
Cool on wire rack.
