Cost per serving $1.21 view details
- Â Â Classic Pie Crust (see recipe)
- 4 c. Bing cherries pitted
- 2 Tbsp. fresh orange juice
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. cornstarch
- 1 c. sugar - (to 1 1/2)
- Â Â (depending on sweetness of the fruit)
- 1/4 tsp grnd cinnamon
- 1 pch salt
- 1/4 tsp almond extract
- 1 Tbsp. grated orange zest
- 1Â 1/2 Tbsp. cool unsalted butter cut small pcs
- Preheat the oven to 450 degrees. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
- Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon and salt. Toss with the cherries. Let rest for 15 min.
- Add in the almond extract and the orange zest; toss well.
- Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling proportionately into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf and stem shapes.
- Bake pie in center of the oven for 10 min at 450 degrees. Reduce heat to 350 degrees and bake 45 to 55 min more, or possibly till the crust is nicely golden brown. Let cold on a rack before serving hot or possibly at room temperature.
- This recipe yields 6 to 8 servings.
- Comments: Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.
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|Amount Per Serving||%DV|
|Serving Size 101g|
|Recipe makes 8 servings|
|Calories from Fat 20||12%|
|Total Fat 2.3g||3%|
|Saturated Fat 1.4g||6%|
|Trans Fat 0.0g|
|Total Carbs 37.92g||10%|
|Dietary Fiber 1.5g||5%|