Recipes
Fresh Cherry Pie
8 servings
1 hour, 45 minutes total (Active 10 minutes)
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Ingredients
- 1 lb fresh cherries
- 1 cup sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 ready-to-bake rolled piecrusts
Steps
- Preheat oven to 350°F. Remove cherry pits; place cherries in large bowl. Add sugar, cornstarch, cinnamon, and vanilla; toss to coat.
- Place 1 piecrust in 9-inch pie plate. Transfer cherry mixture to crust. Top pie with second crust; press or crimp edges firmly together to seal and form a fluted edge.
- Cut 2 slits in top crust for steam to escape. Bake 60–65 minutes until crust is browned and liquid bubbles through slits. Let stand 30 minutes to cool.
Other Preparation Methods
- Frozen Dessert: Freeze 2 ½ cups pitted cherries 30 minutes or until frozen. Place cherries, ½ cup vanilla yogurt, 2 tablespoons lemon juice, 1 teaspoon almond extract, and 2 tablespoons honey in food processor bowl (or blender); process until smooth. Transfer to bowl; freeze 1 hour or until frozen.
- Sauce: Place in saucepan on medium-low: 2 ½ cups pitted cherries, ½ cup orange juice, and ¼ cup maple syrup; cook and stir 7–8 minutes until tender and thickened. Serve over meat, pancakes, or ice cream.
Amount per ⅛ recipe serving: Calories 370, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 10mg, Sodium 280mg, Total Carb 64g, Fiber 1g, Sugars 32g, Protein 3g, Calc 0%, Vitamin A 0%, Vitamin C 6%, Iron 0%