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  • 1 Rating
Source: Midwest Living

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Recipe Summary

prep:
30 mins
cool:
2 hrs
bake:
1 hr 15 mins
stand:
45 mins
total:
4 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.

  • 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.

  • 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 Facts

632 calories; fat 25g; cholesterol 72mg; saturated fat 13g; carbohydrates 97g; mono fat 8g; poly fat 3g; insoluble fiber 3g; sugars 42g; protein 7g; vitamin a 1895IU; vitamin c 11.8mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 125mcg; vitamin b12 0.1mcg; sodium 573mg; potassium 265mg; calcium 40.4mg; iron 4.7mg.
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