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Cherry Pie

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Cherry Pie

Cherry Pie recipe

 

Yield

16 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low 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
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1 tablespoon lemon juice
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1 ¼ cups sugar
granulated
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¼ cup all-purpose flour
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teaspoon salt
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teaspoon cloves
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¼ teaspoon cinnamon
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1 tablespoon butter
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Ingredients

Amount Measure Ingredient Features
1 each pastry
for 2 crust pie
*
2 cans cherries
red, 1 pound each
* Camera
15 ml lemon juice
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296 ml sugar
granulated
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59 ml all-purpose flour
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0.6 ml salt
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0.6 ml cloves
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1.3 ml cinnamon
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15 ml butter
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 2969% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 94mg 4%
Total Carbohydrate 23g 23%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 3%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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