Cherry Pie

cherry-pie
Photo by William Meppem
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4.0 stars based on 35 reviews
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 394 calories
    • Fat 14 g
    • Sat Fat 4 g
    • Cholesterol 39 mg
    • Sodium 172 mg
    • Protein 5 mg
    • Carbohydrate 65 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 71 mg
  • May 2002

Ingredients

  1. Check pastry for 1 piecrust
  2. Check 6cups sour cherries, pitted
  3. Check 1/4cup cornstarch
  4. Check 1 1/4cups sugar
  5. Check 1/4teaspoon ground cinnamon
  6. Check 1/4cup shelled green pistachios, coarsely chopped
  7. Check 1 egg, beaten
  8. Check 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.