Tart Cherry Pie Recipe

Tart Cherry Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Tart Cherry Pie Recipe Tart Cherry Pie Recipe Tart Cherry Pie Recipe, If you see tart (sour) cherries in your farmers’ market, buy enough to make several desserts and freeze the extra cherries for later use.
Tart Cherry Pie Recipe

Tart Cherry Pie Recipe

If you see tart (sour) cherries in your farmers’ market, buy enough to make several desserts and freeze the extra cherries for later use. Prep : 1 hour plus chilling Bake : 1 hour 20 minutes
  • Pastry Dough for 2-Crust Pie
  • 1 cup sugar
  • 1/cup cornstarch
  • pinch salt
  • 21/ pounds tart (sour) cherries, pitted (41/2 cups)
  • 1 tablespoon butter or margarine, cut into pieces
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. In large bowl, with wire whisk, stir sugar, cornstarch, and salt. Add cherries and toss to combine.
  3. Use larger disk of dough to line 9-inch pie plate. Spoon cherry filling into crust; dot with butter. Roll out remaining disk of dough; cut out center circle and 1-inch slits to allow steam to escape during baking. Place dough over filling; make decorative edge.
  4. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake until filling bubbles in center, 1 hour to 1 hour 10 minutes longer. Cover pie loosely with foil during last 20 minutes of baking to prevent overbrowning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later. Makes 10 servings.
Each serving : About 381 calories, 4g protein, 57g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 239mg sodium.

FROZEN TART CHERRY PIE

Prepare as directed above but use 11/4 cups sugar, 1 bag (20 ounces) frozen tart cherries, thawed (with their juice), and 1/cup cornstarch.

CANNED CHERRY PIE

Prepare as directed but use 2 cans (16 ounces each) pitted tart (sour) cherries packed in water. Drain; reserve ½ cup cherry juice. In medium bowl, combine 3/4 cup sugar, 1/cup cornstarch, 1/teaspoon ground cinnamon, and pinch salt. Add reserved cherry juice, cherries, and ½ teaspoon vanilla; toss to combine. canned cherry pie recipe, cherry pie, cherry pie filling recipe, cherry pie recipe, easy cherry pie recipe, sour cherry, tart cherry pie recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Tart Cherry Pie Recipe

Article Categories : Pies & Tarts

Tart Cherry Pie Recipe

Tart Cherry Pie Recipe

If you see tart (sour) cherries in your farmers’ market, buy enough to make several desserts and freeze the extra cherries for later use.

Prep : 1 hour plus chilling
Bake : 1 hour 20 minutes

  • Pastry Dough for 2-Crust Pie
  • 1 cup sugar
  • 1/cup cornstarch
  • pinch salt
  • 21/ pounds tart (sour) cherries, pitted (41/2 cups)
  • 1 tablespoon butter or margarine, cut into pieces
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. In large bowl, with wire whisk, stir sugar, cornstarch, and salt. Add cherries and toss to combine.
  3. Use larger disk of dough to line 9-inch pie plate. Spoon cherry filling into crust; dot with butter. Roll out remaining disk of dough; cut out center circle and 1-inch slits to allow steam to escape during baking. Place dough over filling; make decorative edge.
  4. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake until filling bubbles in center, 1 hour to 1 hour 10 minutes longer. Cover pie loosely with foil during last 20 minutes of baking to prevent overbrowning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later. Makes 10 servings.

Each serving : About 381 calories, 4g protein, 57g carbohydrate, 16g total fat (8g saturated), 28mg cholesterol, 239mg sodium.

FROZEN TART CHERRY PIE

Prepare as directed above but use 11/4 cups sugar, 1 bag (20 ounces) frozen tart cherries, thawed (with their juice), and 1/cup cornstarch.

CANNED CHERRY PIE

Prepare as directed but use 2 cans (16 ounces each) pitted tart (sour) cherries packed in water. Drain; reserve ½ cup cherry juice. In medium bowl, combine 3/4 cup sugar, 1/cup cornstarch, 1/teaspoon ground cinnamon, and pinch salt. Add reserved cherry juice, cherries, and ½ teaspoon vanilla; toss to combine.