Cherry Pie
Category:
Pies and Tarts |
Equipment:
Saucepot, spoon, rolling pin, 9 in. (23 cm) pie pan, brush |
No. Servings:
8 |
Serving Size:
⅛ pie |
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Yield:
9 in. pie |
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| 1 3/4 lb. | tart cherries with juice, frozen or canned |
| as needed | water |
| 6 oz. | sugar |
| 1 Tbsp. | lemons, juice of |
| 1/2 tsp. | cinnamon |
| 1 oz. | cornstarch |
| 4 oz. | cold water |
| 1 lb. | flaky pie dough (recipe 27.10A) |
| as needed | * egg wash (beaten eggs) |
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1 | Thaw (if necessary) and drain cherries. Save and measure the juice. If needed, add water to juice to measure 4 fl. oz. (120 mL). | 2 | Bring the juice, sugar, lemon juice, and cinnamon to a simmer. | 3 | Dissolve the cornstarch in cold water and stir into the juice mixture. Simmer to thicken. | 4 | Mix cherries into the juice mixture and cool to room temperature. | 5 | Roll out pie dough and line the bottom of a 9 in. (23 cm) pie pan. | 6 | Add the filling to the pie pan. | 7 | Roll out a top crust. Cut a vent in the crust. | 8 | Brush the edges of the bottom crust with egg wash. Place the top crust on the pie and seal the edges well. | 9 | Brush the top crust with egg wash. | 10 | Bake the pie at 425°F (218°C) for 10 minutes. Lower heat to 375°F (190°C) and continue baking for 35 minutes. |
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| Nutrition Information | | Calories | 409 | | Fat (g) | 19 | | Protein (g) | 3 | | Carbohydrate (g) | 58 | | Cholesterol (mg) | 0 | | Sodium (mg) | 153 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Variations | | Blueberry Pie—substitute 2 lb. frozen blueberries for the cherries. |
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