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Ingredientes
- 1 x pastry, for 10- inch double- crust pie
- 1 x egg, beaten
- 1 tsp sugar
- 6 c. cherries, tart, pitted
- 1 1/2 c. sugar
- 1/3 c. cornstarch
- 1 Tbsp. lemon, juice
- 1 tsp vanilla
Direcciones
- Preheat oven to 450 F (230 C).
- Filling:Place cherries in large bowl.
- Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir gently.
- On lightly floured surface, roll out half of the pastry and fit into 10-inch (23 cm) pie plate; pour in cherry filling.
- Roll out remaining pastry; cut into 1-inch (2.5 cm) wide strips.
- Weave strips about 1/2-inch (1 cm) apart over filling to create lattice top.
- Trim pastry to 1/2-inch (1 cm) overhang.
- Brush some egg under each strip where it meets bottom pastry edge; press to seal.
- Fold both edges under and crimp.
- Brush lattice with egg; sprinkle pie with sugar.
- Bake on baking sheet in bottom third of oven for 15 min.
- Reduce heat to 375 F (190 C); bake for 65 to 70 min or possibly till pastry is golden brown and filling is bubbly and thickened.
- Let cold completely on rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 259 | |
| Calories from Fat 19 | 7% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 37mg | 2% |
| Potassium 232mg | 7% |
| Total Carbs 59.92g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 50.38g | 34% |
| Protein 2.55g | 4% |
