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9 Inch Sweet Cherry Pie Recipe
|9 inch double crust pie pastry||1 , unbaked|
|Pitted sweet cherries||1 1⁄2 Pound (5 Cups)|
|Quick-cooking tapioca/3 tablespoons all-purpose flour||1 Tablespoon|
|Lemon juice||1 Teaspoon (Fresh)|
Calories 259 Calories from Fat 80
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 4.5 g22.4%
Trans Fat 0 g
Cholesterol 10.8 mg
Sodium 4.4 mg0.2%
Total Carbohydrates 44 g14.6%
Dietary Fiber 3.6 g14.5%
Sugars 29.5 g
Protein 2 g4%
Vitamin A 2.5% Vitamin C 4.3%
Calcium 1.9% Iron 2.1%
*Based on a 2000 Calorie diet
Line pie pan.
Arrange cherries in pastry, heaping somewhat in center of pie.
Sprinkle with mixture of 3/4 cup sugar and tapioca, then with lemon juice.
Dot with butter.
Roll out remaining pastry and fit over top of pie.
Cut slits to let steam escape; flute rim.
Bake in preheated hot oven (425°F.) for 15 minutes, then reduce heat to moderate (375°F.) and bake for 25 to 30 minutes longer.
Remove from oven; sprinkle 2 to 3 tablespoons sugar over top crust.
Place under broiler for 2 minutes, or until a delicate brown.