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Fresh Cherry Pie

Fresh Cherry Pie
Servings:
8
Total Time:
1 hour, 45 minutes
Active Time:
10 minutes

Ingredients

1 lb fresh cherries
1 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 ready-to-bake rolled piecrusts

Steps

  1. Preheat oven to 350°F. Remove cherry pits; place cherries in bowl. Add sugar, cornstarch, cinnamon, and vanilla; toss to coat.
  2. Place 1 piecrust in 9-inch pie plate. Transfer cherry mixture into crust. Top pie with second crust; press or crimp edges firmly together to seal and form a fluted edge.
  3. Cut two slits in top crust for steam to escape. Bake 60–65 minutes or until crust is browned (and cherry liquid bubbles through slits). Let stand 30 minutes to cool.

Other Preparation Methods

  • Frozen Dessert: Freeze 2 1/2 cups pitted cherries 30 minutes or until frozen. Place cherries, 1/2 cup vanilla yogurt, 2 tablespoons lemon juice, 1 teaspoon almond extract, and 2 tablespoons honey in food processor bowl; process until smooth. Transfer to bowl; freeze 1 hour or until frozen.
  • Sauce: Place in saucepan on medium-low: 2 1/2 cups pitted cherries, 1/2 cup orange juice, and 1/4 cup maple syrup; cook and stir 7–8 minutes or until tender and thickened. Serve over meat, pancakes, or ice cream.

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Nutritional Information

CALORIES (per 1/8 recipe) 370kcal; FAT 13.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 280mg; CARB 64g; FIBER 1.00g; SUGARS 32g; PROTEIN 3g; CALC 0%; VIT A 0%; VIT C 6%; IRON 0%

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