
Cherry Pie

by:




Because cherries release less liquid when baked than, for instance, blueberries, they can be baked raw in a pie without too much liquid accumulating. However, toss the cherries with cornstarch, which thickens the liquid they release as they cook. It is important that the pie get very hot - cherry juice should bubble up through the slits in the top - to cook the cornstarch, otherwise it won't thicken properly. The pie should be allowed to sit for 3 hours after it comes out of the oven so the fruit filling can set.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 1
1 cup cake flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter (cut into 1/3-inch cubes)
7 tablespoons water (or heavy cream, or 2 eggs, lightly beaten)
2 tablespoons additional liquid (or 1 egg white, if dough is too dry)
5 cups Bing (or sour cherries, pitted, or three 12-ounce
5 bags frozen pitted cherries, thawed, about cups)
1/2 cup sugar (if using Bing cherries, 3/4 cup if using sour cherries, plus more for the pie top)
3 tablespoons cornstarch
2 tablespoons lime juice (1 to 2 limes) (optional)
1 egg yolk
1 whole egg
salt
Servings Per Recipe: 1
Amount per Serving
Calories: 3420
- Total Fat: 142.5 g
- Saturated Fat: 88.2 g
- Trans Fat: 5.6 g
- Cholesterol: 366 mg
- Sodium: 2493.7 mg
- Total Carbs: 516.6 g
- Dietary Fiber: 26.6 g
- Sugars: 247 g
- Protein: 35.7 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012