This simple cherry pie always wins many compliments.
1. Preheat oven to 400?
2. Drain the cherries and reserve the juice from only one can.
3. In a saucepan, stir the cherry juice into the combined mixture of cornstarch and sugar.
4. Cook over medium heat, stirring contantly until thickened. Remove from heat.
5. Gently stir in the cherries and almond extract.
6. Pour filling into a pasty-lined pie pan. Dot with butter. Seal with a top crust and cut vents.
7. Bake 30-40 minutes or until crust browns and filling begins to bubble.
8. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning.
9. Cool pie several hours to allow filling to thicken before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 8 | ||
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Calories: 287 | ||
Calories from Fat: 27 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 21.5mg | 1 % | |
Potassium 188.7mg | 5 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 64.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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