Cherry Pie
Cherry Pie recipe
Yield
16 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for 2 crust pie |
* |
| 2 | cans |
cherries
red, 1 pound each |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ¼ | cups |
sugar
granulated |
|
| ¼ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for 2 crust pie |
* |
| 2 | cans |
cherries
red, 1 pound each |
*
|
| 15 | ml |
lemon juice
|
|
| 296 | ml |
sugar
granulated |
|
| 59 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
cloves
|
|
| 1.3 | ml |
cinnamon
|
|
| 15 | ml |
butter
|
|
Directions
Line 9 inch pie pan with pastry; refrigerate until ready to use.
In large bowl sprinkle cherries with lemon juice.
Mix sugar, flour, salt and spices; add to cherries and mix gently but thoroughly.
Pour into unbaked pastry crust; dot with butter.
Put on top crust; seal and crimp edges; cut slits to let steam escape.
Bake at 400℉ (200℃) for 35 to 40 minutes, or until nicely browned.
Cool.
Note: With canned cherries, add ¼ teaspoon red food coloring along with lemon juice.
FOR BERRY PIE -- Follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries.
Vary amount of sugar according to your taste and sweetness of fruit.
