Pit cherries and place in a large bowl. Add sugar and tapioca starch. Stir and let sit while about 15 minutes.
Line a 9 inch pie plate with crust. Pour in cherries with all liquid. Cover with top crust, tucking top crust edge over the bottom crust edge and crimp well to seal. Cut out slides in crust for steam. Chill filled pie while oven pre-heats to 425.
Beat egg yolk and cream or half-and-half. When oven is ready, brush egg mixture over top crust. Place pie on baking sheet to catch drips. Bake for 20 minutes then lower heat to 375. Cover edges with foil. Bake another 30-40 minutes. Crust should be golden brown and fill in must be bubbling in the center.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 35.9mg||11 %|
|Sodium 9309mg||321 %|
|Potassium 276.4mg||7 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 16.6g|
|Protein 2.1g||3 %|
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: 90
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!