Sweet Cherry Pie
The recipe Sweet Cherry Pie can be made in approximately 3 hours. This recipe serves 8 and costs $1.1 per serving. This side dish has 131 calories, 2g of protein, and 1g of fat per serving. This recipe from Serious Eats has 106 fans. A mixture of egg, sweet cherries, tapioca starch, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so awesome. Similar recipes are Sweet Cherry Pie and Pie Crust Tutorial, Sweet Cherry Pie, and Sweet Cherry Pie.
Servings: 8
Ingredients:
egg wash: 1 egg and 1 big pinch of salt, whisked together until homogenous
Seeds of 1 vanilla bean or zest of 1 lemon (your choice)
1/2 cup sugar
2 pounds sweet cherries, pitted and halved
4 teaspoons cornstarch or tapioca starch
Equipment:
whisk
bowl
oven
Cooking instruction summary:
Procedures 1 Place the halved, pitted cherries in a bowl. Stir in the vanilla or lemon zest if using. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries. 2 Toss the sugar and cornstarch mixture with the cherries until they are evenly coated. 3 Pour the cherry mixture into the chilled bottom crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes. 4 Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.
Step by step:
1. Place the halved, pitted cherries in a bowl. Stir in the vanilla or lemon zest if using. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries.
2. Toss the sugar and cornstarch mixture with the cherries until they are evenly coated.
3. Pour the cherry mixture into the chilled bottom crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes.
4. Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional).
5. Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.
Nutrition Information:
covered percent of daily need
