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Red Cherry Pie Recipe
|Canned pitted tart red cherries||3 Cup (48 tbs) (Water Packed)|
|Cherries juice||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Quick cooking tapioca||2 Tablespoon|
|Almond extract||4 Drop|
|Red food coloring||10 Drop|
|9 inch lattice pie pastry||1 (For Top)|
Serving size: Complete recipe
Calories 1409 Calories from Fat 172
% Daily Value*
Total Fat 20 g30%
Saturated Fat 10.3 g51.4%
Trans Fat 0 g
Cholesterol 36.8 mg
Sodium 164.2 mg6.8%
Total Carbohydrates 313 g104.3%
Dietary Fiber 8.7 g34.8%
Sugars 264.7 g
Protein 8 g15.8%
Vitamin A 133.3% Vitamin C 4525.5%
Calcium 10.8% Iron 65.2%
*Based on a 2000 Calorie diet
Add food coloring, if desired.
Let stand 20 minutes.
Line 9-inch pie plate with pastry.
Fill with cherry mixture.
Dot with butter.
Trim crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick; cut strips of dough 1/2 to 3/4 inch wide.
Lay strips on pie at 1-inch intervals.
Fold back alternate strips to center.
Lay one strip crosswise 1-inch from edge.
Return folded strips to original position.
Repeat with alternate strips to form lattice.
Trim lattice below outer rim of pie plate; fold lower crust over strips.
Seal; crimp edges high.
Bake at 400° till browned, 50 to 55 minutes. (Cover edges with foil to prevent overbrowning.)