Very Cherry Pie |
Dried cherries add a tangy flavor to traditional
cherry pie. |
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4 cups |
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frozen unsweetened tart cherries |
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1 cup |
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dried tart cherries |
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1 cup |
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granulated sugar |
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2 Tbs |
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quick-cooking tapioca |
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1/2 tsp |
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almond extract |
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Pastry for 2-crust, 9-inch pie |
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1/4 tsp |
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ground nutmeg |
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1 Tbs |
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butter |
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1 |
Preheat gas oven to 375°F. |
2 |
In large bowl, combine frozen cherries,
dried cherries, sugar, tapioca and almond extract; mix
well. (It is not necessary to thaw cherries before using.)
Let cherry mixture stand 15 minutes. |
3 |
Line 9-inch pie pan with pastry; fill
with cherry mixture. Sprinkle with nutmeg. Dot with butter.
Adjust top crust, cutting slits for steam to escape. Bake
about 1 hour, or until crust is golden brown and filling
is bubbly. If necessary, cover edge of crust with aluminum
foil to prevent over-browning. |
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Servings: 8 |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based
on a 2000 calorie diet. |
Nutrition information
calculated from recipe ingredients. |
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Amount
Per Serving |
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Calories |
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441.85 |
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Calories From Fat |
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152.62 |
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%
Daily Value |
Total Fat 16.99g |
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26% |
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Saturated Fat 4.71g |
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23% |
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Cholesterol
0.00mg |
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0% |
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Sodium
237.52mg |
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9% |
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Potassium
126.18mg |
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3% |
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Carbohydrates
71.17mg |
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23% |
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Dietary Fiber 3.92g |
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15% |
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Protein
4.00g |
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8% |
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Vitamin A 728.60IU |
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14% |
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Vitamin C 1.32mg |
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2% |
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Calcium 15.71mg |
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1% |
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Iron 1.71mg |
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9% |
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Vitamin E 1.36IU |
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4% |
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Thiamin 0.20mg |
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13% |
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Riboflavin 0.15mg |
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8% |
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Niacin 1.54mg |
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7% |
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Vitamin B6 0.06mg |
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2% |
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Folate 34.24µg |
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8% |
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Pantothenic Acid 0.22mg |
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2% |
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Phosphorus 42.72mg |
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4% |
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Magnesium 12.98mg |
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3% |
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Zinc 0.28mg |
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1% |
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Cooking Tips |
2 (16-ounce) cans unsweetened tart cherries, well
drained, can be substituted for frozen tart cherries. Dried
cherries are available at gourmet and specialty food stores
and at selected supermarkets. |
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Recipe Type |
Dessert, Pie |
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Recipe Source |
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