Directions:
- Heat oven to 425*F.
- Roll out half the pastry and line a 9-inch pie plate
- Drain cherries and reserve 1/2 cup of the juice
- Mix together sugar, flour, and salt in a saucepan
- Gradually add the 1/2 cup cherry juice; mix until smooth
- Cook over moderate heat, stirring constantly, until smooth and thickened
- Remove from heat and stir in the almond extract and red food coloring
- Pour into lined pie plate, dot top with butter
- Roll out rest of pastry and place over cherries
- Trim and flute edge
- Bake 35 to 40 minutes or until crust is brown
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.47 Kcal (961 kJ) | ||
| Calories from fat | 43.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 7% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 293.64mg | 12% | |
| Potassium | 177.52mg | 4% | |
| Total Carbs | 45.56g | 15% | |
| Sugars | 34.05g | 136% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 44.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 126.22 Kcal (528 kJ) | ||
| Calories from fat | 23.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 7% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 3% | |
| Sodium | 161.52mg | 12% | |
| Potassium | 97.65mg | 4% | |
| Total Carbs | 25.06g | 15% | |
| Sugars | 18.73g | 136% | |
| Dietary Fiber | 1.43g | 10% | |
| Protein | 1.44g | 5% | |
| Vitamin C | 2mg | 6% | |
| Iron | 1mg | 10% | |
| Calcium | 24.5mg | 4% | |
* 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.
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