Try this Cherry Pie recipe, or contribute your own.
Suggest a better descriptionSource: Southern Living July 2018
1. Prepare the crust: place flour, sugar, and salt in bowl of food processor; pulse until combined, 3-4 times. Add butter and shortening; pulse until mixture resembles small pebbles, 4-5 times. Sprinkle 4 tbsp. of the water over top, and pulse until mixture becomes a shaggy mass, adding additional water, 1 tsp. at a time, as necessary.
2. Transfer mixture to a lightly floured surface, and knead until mixture comes together, 3-4 times. Divide into 2 pieces (making first piece and the remaining one-third of dough the second piece). Shape each into a disk. Cover each with plastic wrap, and chill 1 hour.
3. Preheat oven to 400 degrees. Prepare the bottom crust: roll larger disk on a lightly floured work surface into a 12-inch circle, and place into a 9-inch deep-dish pie plate. Fold edge of dough under rim of pie plate. Chill until ready to use.
4. Prepare the filling: Combine cherries, sugar, cornstarch, vanilla, and salt in a large bowl, stirring well. Transfer mixture to prepared crust.
5. Roll second disk into a 10-inch circle. Use a paring knife to cut 2-inch wide strips. Place on top of filling. Crimp dough edges.
6. Whisk together egg yolk and water. Brush entire piecrust with egg mixture. Sprinkle with turbinado sugar. Place pie on a baking sheet lined with aluminum foil.
7. Bake in oven on lower oven rack 20 minutes. Leaving pie in oven, reduce oven temperature to 350, and bake 55-60 minutes, until crust is golden and filling is bubbly throughout, shielding with aluminum foil to prevent overbrowning after 20-30 minutes. Cool at least 2 hours before serving.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 503 | ||
Calories from Fat: 285 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 75.6mg | 23 % | |
Sodium 3610.5mg | 124 % | |
Potassium 33.9mg | 1 % | |
Total Carbohydrate 54.2g | 16 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 53.3g | ||
Protein 1.9g | 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: 503
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