Cherry Pie
Nutritional Info
- Amount Per Serving
- Calories: 303.3
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 230.4 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 1.7 g
- Protein: 2.3 g
View full nutritional breakdown of Cherry Pie calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
This tangy pie is a tasty reminder of summer all year long. This tangy pie is a tasty reminder of summer all year long.Ingredients
- 2 9-inch pie crusts (store bought or homemade)
- 2 16-oz. cans tart cherries, packed in water
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon margarine
Directions
1. Preheat oven to 350 degrees F.
2. Drain 1-cup of liquid from the cherries and pour into a saucepan. Mix the cornstarch and sugar together, then stir into the liquid and add margarine. Bring to a boil over medium heat and stir, until thickened, for one minute. Remove from heat and stir in cherries.
3. Fit a 9" round pie pan with one crust, and pour cooled filling into crust-filled pan. Fit either lattice-worked top or full top over pie, using margarine or egg to seal edges while crimping together. (If using double crust, make five slits in top of crust for steam to escape.)
4. Bake about 60 minutes, or until crust is golden brown and filling is bubbly. If the crust begins to brown too quickly, cover around the edges with aluminum foil.
Makes 8 servings.
2. Drain 1-cup of liquid from the cherries and pour into a saucepan. Mix the cornstarch and sugar together, then stir into the liquid and add margarine. Bring to a boil over medium heat and stir, until thickened, for one minute. Remove from heat and stir in cherries.
3. Fit a 9" round pie pan with one crust, and pour cooled filling into crust-filled pan. Fit either lattice-worked top or full top over pie, using margarine or egg to seal edges while crimping together. (If using double crust, make five slits in top of crust for steam to escape.)
4. Bake about 60 minutes, or until crust is golden brown and filling is bubbly. If the crust begins to brown too quickly, cover around the edges with aluminum foil.
Makes 8 servings.
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