Dried tart cherries add extra flavor to this classic pie, which was pictured on a cover of Midwest Living®.

Source: Midwest Living


Recipe Summary

25 mins
50 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Prepare pastry. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. Ease into plate. Trim pastry to 1/2 inch beyond rim of pie plate.

  • Roll remaining pastry to form a 10-inch circle. Cut into 1/2- to 3/4-inch-wide strips. (If you like, roll out pastry scraps; cut into shapes to top pie before baking.)

  • Thaw cherries, if frozen (don't drain). In a mixing bowl, toss together the cherries, the 1-1/4 cups sugar, the dried cherries, flour, and cardamom or nutmeg.

  • Transfer filling to pastry-lined pie plate. Weave pastry strips over filling to make a lattice. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge.

  • Brush pastry with milk and sprinkle with sugar. Cover edge of pie with foil. Place on baking sheet. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 20 to 30 minutes more or until crust is golden and filling bubbles. Remove and cool on a wire rack. Makes 8 servings.

Nutrition Facts

484 calories; fat 18g; saturated fat 4g; carbohydrates 79g; mono fat 8g; poly fat 5g; insoluble fiber 3g; sugars 41g; protein 5g; vitamin a 1214.8IU; vitamin c 9.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 68.5mcg; sodium 150mg; potassium 206mg; calcium 20.2mg; iron 1.8mg.