Red Cherry Pie
A vibrant red cherry pie with a sweet-tart filling accented by almond flavor and a glossy finish. Perfect for summer gatherings or dessert lovers, its rich cherry taste and flaky lattice crust make it a delightful treat for any occasion.
Ingredients
Instructions
- Combine the juice from cherries, sugar, quick cooking tapioca, drained cherries, almond extract, red food coloring, and a dash of salt; let stand for 20 minutes.
- Line a 9-inch pie plate with pastry.
- Fill the pie with the cherry mixture and dot with butter or margarine.
- Adjust the lattice crust on top and crimp the edge high.
- Bake in a very hot oven at 450°F for 15 minutes.
- Reduce the oven temperature to 375°F and bake for about 45 minutes more until golden and bubbly.
Tips & Substitutions
To enhance the cherry flavor, consider substituting some of the cherry juice with additional cherry puree. If you don't have quick cooking tapioca, cornstarch can be used as a thickener. For a gluten-free option, you can use a gluten-free pie crust. Make sure to adjust the sweetness based on the tartness of the cherries used.
Serving Suggestions
Serve the red cherry pie warm or at room temperature. It pairs beautifully with vanilla ice cream or whipped cream for a delightful dessert. A scoop of Easy Cauliflower as a side dish can add a nice contrast to the sweetness of the pie. Consider a light drizzle of chocolate sauce for an extra indulgent touch.
Storage & Reheating
Store any leftover cherry pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. Reheat individual slices in the microwave for about 30 seconds or in the oven at 350°F for 10-15 minutes until warmed through to maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Red Cherry Pie contains roughly 87 calories, with 1g protein, 19g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned for this pie?
Yes, you can use fresh cherries! Just make sure to pit and chop them, and you may need to adjust the sugar based on their sweetness. Fresh cherries will add a vibrant flavor and texture to the pie.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, you can pre-bake the crust for 5-10 minutes before adding the filling. Additionally, ensure that your cherry mixture is not overly watery before filling the pie. Using quick cooking tapioca will also help absorb excess moisture.
What can I do if my pie filling is too runny?
If your filling turns out runny, you can thicken it further by simmering it on the stove with a bit of cornstarch mixed in water until it reaches your desired consistency. Allow it to cool slightly before pouring it into the crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).