Name: Spiced Cherry Pie
Prep time: 30 min
Total time: 5 h 30 min
Ingredients: 5 cup frozen unsweetened pitted tart red cherries; Cherry juice or water; 1 15 ounce rolled refrigerated unbaked piecrust (2 crusts); 1 cup granulated sugar; ¼ cup cornstarch; 1 teaspoon ground cinnamon; ¼ teaspoon salt; ¼ teaspoon ground allspice; 2 tablespoon butter; Coarse sugar, optional

Directions

Step 1

Thaw frozen cherries in a colander over a medium bowl, reserving juice. Measure drained juice; add enough cherry juice or water to measure 3/4 cup.

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Step 2

Let piecrust stand at room temperature according to package directions. Unroll piecrusts. Ease 1 piecrust into a 9-inch pie plate, being careful not to stretch pastry. Do not prick pastry. Cut remaining piecrust in 1/2-inch wide strips; set aside.

For filling:

Step 3

In a medium saucepan, combine granulated sugar, cornstarch, cinnamon, salt, and allspice. Add the 3/4 cup reserved juice and butter. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in thawed cherries.
Step 4

Pour filling into the pastry-lined pie plate. Weave strips over filling in a lattice pattern. Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. To prevent overbrowning, cover edge of pie with foil.
Step 5

Place pie on an oven rack positioned over a baking sheet on the rack below. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 30 to 35 minutes more or until filling is bubbly in the center and piecrust is golden. Cool on a wire rack for at least 2 hours before serving. To serve, sprinkle with some coarse sugar, if you like. Makes 8 servings.

Nutrition Facts

Per Serving:

432 calories; fat 17g; cholesterol 17mg; saturated fat 8g; carbohydrates 68g; insoluble fiber 2g; protein 2g; vitamin a 923.2IU; vitamin c 8.3mg; sodium 312mg; calcium 20.2mg; iron 0.7mg.

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts