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Ingredientes
- 1 can pitted tart cherries (32 ounce.)
- 3/4 c. sugar
- 1/4 c. plus 1 tbs. cornstarch
- 1/4 tsp grnd cinnamon
- 1/2 c. sugar
- 1 Tbsp. butter
- 1/2 tsp almond extract
- 5 dsh red food coloring
- Â Â pastry for double-crust 9" pie
Direcciones
- Drain cherries, reserving 1 c. juice; set cherries aside. Combine 3/4 c. sugar, cornstarch, and cinnamon in medium saucepan; stir mix to remove lumps. Stir cherry juice into sugar mix. Cook over medium heat, stirring constantly, till smooth and thickened. Remove from heat; stir in cherries, 1/2 c. sugar, butter, and almond extract. Stir in food coloring. Line 9" pieplate with half of pastry. Pour cherry mix into pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 425F for 45-55 minutes. or possibly till golden brown. One 9" pie.
- This was one of the first recipes of mine printed by Southern Living
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 25 | 11% |
| Total Fat 2.86g | 4% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 41mg | 2% |
| Potassium 75mg | 2% |
| Total Carbs 49.09g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 38.1g | 25% |
| Protein 1.17g | 2% |
