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Cherry Pie I.E.S.Jjgf65A

 

9

Yield

1

Pie

Prep

30

min

Cook

40

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

1 cup sugar
¼ teaspoon almond extract
*
2 tablespoons cornstarch
4 DROPS food coloring
red
*
teaspoon salt
*
5 cups cherries
frozen, unsweetened, red, tart, pitted, thawed
*
1 cup juice
drained from cherries drained juice saved
*
1 tablespoon butter
1 TWO pie shell (9 inch)
double crust

Directions

PREHEAT OVEN TO 425 DEGREES.

IF CHERRIES ARE EXTREMELY WELL DEFROSTED AND DRAINED, USE TWO TABLESPOONS CORNSTARCH; IF THE STILL HAVE A HIGH MOISTU CONTENT USE THREE TABLESPOONS CORNSTARCH.

IN A MEDIUM SAUCE PAN COMBINE SUGAR, CORNSTARCH AND SALT UNTIL WELL MIXED AND LUMP FREE.

ADD CHERRY JUICE GRADUALLY, STIRRING UNTIL SMOOTH.

COOK OVER MEDIUM HEAT AND STIR UNTIL THICK AND CLEAR.

STIR IN BUTTER, ALMOND EXTRACT, AND RED FOOD COLOR. COOL TEN MINUTES.

GENTLY TOSS IN CHERRIES TO COAT. SPOON INTO UNBAKED PIE SHELL. ADD VENTED TOP PASTRY OR LATICE STRIPS.

FLUTE EDGES AND COVER FLUTED EDGES WITH FOIL STRIPS.

BAKED FOR THIRY MINUTES. REMOVE FOIL. RETURN TO OVEN FOR 10 MORE MINUTES.

CHECK FILLING TO MAKE SURE IT IS SIMMERING. REMOVE FROM OVEN. COOL ON RACK.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 39530% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 298mg 12%
Total Carbohydrate 23g 23%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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