Cherry Pie

Cherry Pie
William Meppem
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Serves 8
preparation
25
minutes
cooking
105
minutes

Ingredients

pastry for 1 piecrust
6
cups
sour cherries, pitted
1/4
cup
cornstarch
1 1/4
cups
sugar
1/4
teaspoon
ground cinnamon
1/4
cup
shelled green pistachios, coarsely chopped
1
egg, beaten
1
pint pistachio ice cream

Directions

  1. Heat oven to 400° F. Roll the piecrust into a 13-inch circle and fit it in a 9-inch pie plate, allowing the extra pastry to drape over the edge.
  2. In a medium bowl, combine the cherries, comstarch, sugar, and cinnamon; spoon into the pastry and scatter with the pistachios. Fold the extra pastry over the filling, pleating it so that it lies flat. Brush the pastry with the egg and sprinkle with additional sugar (about 1 tablespoon).
  3. Bake 40 to 45 minutes or until the crust is golden. Cool on a rack for 45 minutes. Serve with the ice cream.
Jane Kirby
May 2002

Nutritional Information

  • Per Serving
  • Calories 394
  • Calcium 71 mg
  • Carbohydrate 65 g
  • Cholesterol 39 mg
  • Fat 14 g
  • Fiber 3 g
  • Iron 1 mg
  • Protein 5 mg
  • Sat Fat 4 g
  • Sodium 172 mg
What does this mean? See Nutrition 101.

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