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Prize-Winning Cherry Pie

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Recipe

 

Yield

servings

Prep

35 min

Cook

55 min

Ready

90 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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3 tablespoons cornstarch
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¼ teaspoon salt
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cup grenadine
*
2 packages cherries
frozen, 16oz, thawed
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½ teaspoon almond extract
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2 tablespoons butter
or margarine
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1x Double pie shell (9 inch)
double, 9 inch
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2 teaspoons milk
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Substitute
2 pounds cherries
fresh, pitted
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¼ cup cornstarch
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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45 ml cornstarch
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1.3 ml salt
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158 ml grenadine
*
2 packages cherries
frozen, 16oz, thawed
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2.5 ml almond extract
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3E+1 ml butter
or margarine
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pie shell (9 inch)
double, 9 inch
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1E+1 ml milk
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Substitute
907.2 g cherries
fresh, pitted
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59 ml cornstarch
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Directions

Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps.

Stir grenadine syrup into sugar mixture.

Cook over medium heat until smooth, stirring constantly.

Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice.

Add almond extract and butter, stirring until butter melts; cool.

Roll out half of pastry to ⅛ inch thickness on a lightly floured surface.

Place in a 9-inch deep-dish pieplate; trim off excess pastry along edges.

Pour cooled cherry mixture into pastry shell.

Roll remaining pastry to ⅛ inch thickness; transfer to top of pie.

Trim off excess pastry along edges. Fold edges under and flute.

Cut slits in top crust for steam to escape.

Brush top of pastry shell lightly with milk. Bake at 400℉ (200℃) for 55 minutes or until golden brown.

NOTE: Two pounds fresh cherries, pitted, may be substituted for 2 (16-ounce) packages frozen cherries; use ¼ cup cornstarch instead of 3 tablespoons.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 60225% from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 394mg 16%
Total Carbohydrate 38g 38%
Dietary Fiber 5g 21%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 27%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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