Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sugar
- 1/3 cup flour
- 2 cans red tart Cherries, drained, reserving juice
- ¼ teaspoon red food coloring (optional)
- ¼ teaspoon almond extract (optional)
- 1 tablespoon margarine or butter
- Pastry for double-crust 9-inch pie
Directions
1.Preheat oven to 425°F.
2.In a saucepan, combine sugar and flour.
3.Blend in 1 cup reserved cherry juice. Bring to a boil, stirring often. Reduce heat and simmer for 5 minutes, until thickened.
4.Remove from heat and add food coloring (optional), almond extract (optional), and margarine. Cover and refrigerate.
5.Roll out half of pastry and line a 9” pie pan.
6.Roll out other half of pastry into an 11” circle – cut into eight ½” strips.
7.Pour cooled cherry filling into pastry-lined pie pan – lay pastry strips horizontally and then vertically across the top of the pie. Crimp edges with forefinger of one hand pressed into thumb of the other hand, to seal edges.
8.Bake 30-35 minutes until crust is brown and filling is bubbling.