Fresh Cherry Pie
Added June 17, 2003 | Recipe #64861
Total Time:
Prep Time:
Cook Time:
I have never made a fresh cherry pie until I found this old farm journal recipe.It is sooo good.I will be making it a lot.
Ingredients:
1
pastry for double-crust pie
(unbaked)
1 1 ⁄3 ; cups
sugar
1 ⁄3 ; cup
flour
(either kind)
1 ⁄8 ; teaspoon
salt
3 drops
almond extract
(optional)
4 cups
pitted
tart cherries
2 tablespoons butter or 2 tablespoons
margarine
Directions:
1
Combine sugar,flour and salt.
2
Add almond extract to cherries and toss with sugar flour mixture to mix well.
3
Pour into pastry lined 9 inch pie pan.
4
Put on top crust.
5
Bake at 400 for about 40 minutes.
6
If edges brown too much cover it with aluminum foil.
7
The syrup does bubble and may spill over a little so I set the pie on a cookie sheet then baked it.
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Ratings & Reviews:
I'm sorry it didn't turn out right for you but I made it 3 times and it came out real good-Cherry Pie not sauce.Maybe you baked it to long or used the wrong kind of cherries,some have more juice than others.
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Sorry to say this, but it is fresh cherry sauce not pie. This simply did not set. It was delicious, but 1/3 cup flour is no where near enough thickening agent for 4 cups of cherries. I even cooked it an extra 15 minutes in hopes that it would set, but no go. Fresh cherries are a world of difference in a pie than canned though. I'm going to try another recipe with tapioca as a thickening agent though.
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Mine didn't set up either. I think it needs some corn starch in there to help it along. It was still a hit though. Made for Thanksgiving 2008.
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Nutritional Facts for Fresh Cherry Pie
Serving Size: 1 (1675 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 3635.4
Calories from Fat 1340
36%
Total Fat 148.9 g
229%
Saturated Fat 45.9 g
229%
Cholesterol 61.0 mg
20%
Sodium 2474.6 mg
103%
Total Carbohydrate 556.5 g
185%
Dietary Fiber 17.9 g
71%
Sugars 341.2 g
1365%
Protein 35.1 g
70%
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