Vicki'S Scholarship Cherry Pie
Vicki's Scholarship Cherry Pie features vibrant cherry flavor with a hint of lime and cinnamon, offering a sweet-tart treat perfect for summer gatherings and cherry lovers alike.
Ingredients
Instructions
- Combine sugar, 1/4 cup cherry juice, and red food coloring in a heavy saucepan.
- Bring to a rolling boil over medium heat.
- Add drained cherries and butter; cook for 2 minutes.
- Make a smooth paste with cornstarch and 1/4 cup cherry juice.
- Add the cornstarch mixture to the cherry mixture, stirring constantly, and cook until thickened.
- Stir in lime juice and cinnamon.
- Allow to cool before serving.
Tips & Substitutions
To enhance the flavor of Vicki's Scholarship Cherry Pie, consider using fresh cherries if they're in season. If you prefer a thicker filling, increase the cornstarch slightly. For a richer taste, add a pinch of almond extract. If you don't have cherry juice, you can substitute it with cranberry juice for a different twist.
Serving Suggestions
Serve this cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with a light Springtime Salad to balance the sweetness. For a special touch, drizzle chocolate sauce over the top or sprinkle with crushed nuts before serving.
Storage & Reheating
Store any leftover cherry pie in the refrigerator, covered tightly with plastic wrap or aluminum foil, to maintain freshness. It can last for up to 3-4 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the entire pie in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Vicki'S Scholarship Cherry Pie contains roughly 1207 calories, with 12g protein, 139g carbohydrates, and 68g fat. It is an excellent source of calcium (35% of the Daily Value), vitamin C (26% of the Daily Value), and protein (24% of the Daily Value). Note that it is relatively high in sodium, at 742mg per serving (32% 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 frozen cherries instead of canned?
Yes, you can use frozen cherries for this recipe. Just make sure to thaw and drain them before use to avoid excess moisture in the filling. This will provide a fresher flavor similar to using fresh cherries.
What can I do if the pie filling is too runny?
If your pie filling turns out too runny, you can mix a little more cornstarch with cold water to create a slurry and stir it into the filling while cooking. This should help thicken it up. Alternatively, you can bake the pie a bit longer to allow excess moisture to evaporate.
How do I prevent the crust from becoming soggy?
To prevent a soggy crust, consider blind baking the pie crust for about 10 minutes before adding the cherry filling. This creates a barrier and ensures the crust stays crisp. Also, make sure to drain the cherries thoroughly to minimize excess liquid.
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).