Michigan Tart Cherry Pie

Michigan Tart Cherry Pie

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Desserts, Pie
Recipe from Midwest Living
SERVINGS
8
PREP TIME
30 mins

Michigan Tart Cherry Pie

Recipe from Midwest Living
Recipe from Midwest Living
Michigan Tart Cherry Pie
SERVINGS
8
PREP TIME
30 mins
not yet rated
add your rating
add a comment

Related Categories:

Desserts, Pie
Ingredients
  • 1 1/4  cups sugar
  • 2   tablespoons quick-cooking tapioca
  • 2   tablespoons cornstarch
  • 5 1/2  cups fresh or frozen unsweetened pitted tart red cherries
  • 1   tablespoon lemon juice
  •  Two Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
  •  water
  • 1   tablespoon sugar
Helens Two-Crust Pie Pastry
  • 3   cups cake flour or all-purpose flour
  • 1/2  cup all-purpose flour
  • 1 1/2  teaspoons salt
  • 3/4  cup cold butter, cut into pieces
  • 1/4  cup shortening
  • 7   tablespoons cold water
  • 1   egg, lightly beaten
  • 2   teaspoons lemon juice or vinegar

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Directions
1. 
In a large bowl, stir together the 1-1/4 cups granulated sugar, quick-cooking tapioca, and cornstarch; add frozen cherries and lemon juice. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally. (If using fresh cherries, let cherry mixture stand about 15 minutes or until a syrup forms; stirring occasionally.)
2. 
Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.
3. 
Transfer cherry mixture to the pastry-lined pie plate. Cut slits in remaining pastry to make a pretty design; place on filing. Trim overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush top pastry with a little water. Sprinkle the 1 tablespoon sugar on top pastry. To prevent overbrowning, cover edge of pie with foil.
4. 
Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.
Helens Two-Crust Pie Pastry
1. 
In a large bowl, stir together the 1-1/4 cups granulated sugar, quick-cooking tapioca, and cornstarch; add frozen cherries and lemon juice. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally. (If using fresh cherries, let cherry mixture stand about 15 minutes or until a syrup forms; stirring occasionally.)
2. 
Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.
3. 
Transfer cherry mixture to the pastry-lined pie plate. Cut slits in remaining pastry to make a pretty design; place on filing. Trim overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush top pastry with a little water. Sprinkle the 1 tablespoon sugar on top pastry. To prevent overbrowning, cover edge of pie with foil.
4. 
Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 632, Fat, total (g) 25, chol. (mg) 72, sat. fat (g) 13, carb. (g) 97, Monosaturated fat (g) 8, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 42, pro. (g) 7, vit. A (IU) 1895.02, vit. C (mg) 11.81, Thiamin (mg) 0.55, Riboflavin (mg) 0.35, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 124.99, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 573, Potassium (mg) 265, calcium (mg) 40.39, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
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