Fresh Cherry Pie

We’re finally in cherry season! Although they’re still a little bit expensive, it was definitely time to make pie! 🙂 Enjoy!

Fresh Cherry Pie
Slightly adapted from Cooking Light, July 2008
Serves 12

2 tablespoons uncooked quick-cooking tapioca
6 cups pitted sweet cherries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1 recipe pie crust (for double-crust pie – see below)
Cooking spray
2 tablespoons water
1 large egg white
2 tablespoons turbinado sugar

1. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.

2. Preheat oven to 400°.

3. Roll half of pie dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining dough into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Or just place over filling and cut holes for ventilation. Fold edges under; crimp.

4. Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar.

5. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.

Nutritional info:
Calories 302.1
Total Fat 12.6 g
Saturated Fat 6.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 224.2 mg
Potassium 162.8 mg
Total Carbohydrate 44.8 g
Dietary Fiber 2.9 g
Sugars 24.6 g
Protein 3.8 g
Pie Crust
Adapted from Mom’s recipe
Makes 16 servings (enough for 2 pies, 8 slices each or one double-crust pie)

2 cups all-purpose flour (I use ultragrain flour)
1 tsp salt
3/4 cup shortening (I use Spectrum organic)
4 Tbsp ice water

1. Sift together flour and salt. Combine flour mixture with shortening using a pastry cutter, until it resembles coarse meal. **Alternatively** – mix sifted flour/salt in a food processor with shortening until combined.

2. Sprinkle 4 Tbsp (one at a time) of ice-cold water, toss with a fork. **If using food processor, pulse in water one Tbsp at a time until dough forms a ball.**

3. Work into 2 dough balls — can be used together for a double crust pie or individually for single crust pie. Roll dough out thin enough to fit a 9″ pie plate. Bake according to pie directions. Makes 2 piecrusts, about 8 slices per pie.

Nutritional info (per slice):
Calories: 137.6
Total Fat: 9.3 g
Saturated Fat: 4.5 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 145.6 mg
Potassium: 0.0 mg
Total Carbohydrate: 11.0 g
Dietary Fiber: 1.0 g
Sugars: 0.5 g
Protein: 2.0 g

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