1 hr 5 mins
Cherry Pie is one of my favorites. I like to use this recipe when I have canned sour cherries. The frozen pie shell is a huge timesaver. However, feel free to use your favorite pie crust recipe by all means. This pie is lower in calories and fat than some other cherry pie recipes so you can enjoy your holiday dessert even more.
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Units: US | Metric
- 1Preheat oven to 425 degrees.
- 2Drain the cherries and pour the liquid into a saucepan.
- 3Add the cornstarch, sugar and salt and mix well.
- 4Cook over medium-high heat, stirring constantly, until the mixture is thickened and clear, about 4-5 minutes.
- 5Add the cherries, lemon juice and almond extract.
- 6Remove from the heat and allow it to cool slightly.
- 7Fill one frozen pie shell with the cherry mixture.
- 8Cover with the other pie shell and allow to thaw for about 20 minutes, or until soft enough to crimp the edges without breaking.
- 9Note: I do like to use about 1 T half-and-half or milk in a cup and brush on the top of the pie crust and then sprinkle with a little bit of sugar.
- 10Bake the pie for 10 minutes; reduce temperature to 375 and bake for about 30-35 minutes more or until the crust is golden brown.
- 11Cover the edges of the crust with foil to prevent excessive browning.
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Nutritional Facts for Cherry Pie
Serving Size: 1 (130 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 372.4
- Calories from Fat 141
- Total Fat 15.7 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 245.8 mg
- Total Carbohydrate 55.6 g
- Dietary Fiber 1.7 g
- Sugars 29.9 g
- Protein 3.4 g