Tart Cherry Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:3/4 cup butter flavored Crisco1/2 teaspoon salt1/2 cup ice waterabout 2 cups flourFilling:3/4 cup sugar3 tablespoons cornstarch2 14.5 oz. cans tart cherries, no added sugar1/4 teaspoon almond extract (optional)
Preheat oven to 400 degrees F.
Crust: Place Crisco, water,and salt in food processor. Add enough flour to make a ball when processed. Divide into 2 balls.
Roll out one ball on a lightly floured paper. Place in pie dish and place in freezer for 10 minutes. Roll out other ball and cut into slices to make a crisscross top.
Filling: Drain the cherries, but reserve the juice from one can. Combine the sugar and cornstarch in a small saucepan. Stir in the juice. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gently stir in extract and cherries. Pour into pastry-lined pie pan. Top with crust strips in a crisscross pattern. Seal strips and bottom crust. If desired, brush strips with a little milk and sprinkle with a little sugar.
Bake 30-40 minutes, or until crust browns and filling bubbles. If necessary, cover edges with foil to prevent burning. Cool pie for several hours before slicing.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Crust: Place Crisco, water,and salt in food processor. Add enough flour to make a ball when processed. Divide into 2 balls.
Roll out one ball on a lightly floured paper. Place in pie dish and place in freezer for 10 minutes. Roll out other ball and cut into slices to make a crisscross top.
Filling: Drain the cherries, but reserve the juice from one can. Combine the sugar and cornstarch in a small saucepan. Stir in the juice. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gently stir in extract and cherries. Pour into pastry-lined pie pan. Top with crust strips in a crisscross pattern. Seal strips and bottom crust. If desired, brush strips with a little milk and sprinkle with a little sugar.
Bake 30-40 minutes, or until crust browns and filling bubbles. If necessary, cover edges with foil to prevent burning. Cool pie for several hours before slicing.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Nutritional Info Amount Per Serving
- Calories: 407.1
- Total Fat: 18.3 g
- Cholesterol: 0.0 mg
- Sodium: 153.7 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 2.3 g
- Protein: 4.0 g
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