Cherry Pie Recipe

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Cherry Pie
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Ingredients
15
Count
Nutrition
4065
Calories
Total time
480
Minutes
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Ingredients:

Directions:

  1. Make dough: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  2. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
  3. Turn dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
  4. Make filling and bake pie: Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
  5. Finely grind tapioca in grinder.
  6. Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.
  7. Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.
  8. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
  9. Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).
  10. Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4065.43 Kcal (17021 kJ)
Calories from fat 1725.15 Kcal
% Daily Value*
Total Fat 191.68g 295%
Cholesterol 395.2mg 132%
Sodium 1859.01mg 77%
Potassium 1716.57mg 37%
Total Carbs 547.23g 182%
Sugars 241.13g 965%
Dietary Fiber 29.69g 119%
Protein 44.14g 88%
Vitamin C 36.5mg 61%
Vitamin A 1.7mg 57%
Iron 13.9mg 77%
Calcium 363.4mg 36%
Amount Per 100 g
Calories 231.05 Kcal (967 kJ)
Calories from fat 98.04 Kcal
% Daily Value*
Total Fat 10.89g 295%
Cholesterol 22.46mg 132%
Sodium 105.65mg 77%
Potassium 97.56mg 37%
Total Carbs 31.1g 182%
Sugars 13.7g 965%
Dietary Fiber 1.69g 119%
Protein 2.51g 88%
Vitamin C 2.1mg 61%
Vitamin A 0.1mg 57%
Iron 0.8mg 77%
Calcium 20.7mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 96.5
    Points
  • 110
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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