Directions:
- Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
- FILLING:.
- Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
- Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
- Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
- HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.79 Kcal (711 kJ) | ||
| Calories from fat | 77.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 13% | |
|---|---|---|---|
| Cholesterol | 14.09mg | 5% | |
| Sodium | 211.56mg | 9% | |
| Potassium | 33.34mg | 1% | |
| Total Carbs | 16.61g | 6% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 5.66g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 1426.63 Kcal (5973 kJ) | ||
| Calories from fat | 649.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.16g | 13% | |
|---|---|---|---|
| Cholesterol | 118.38mg | 5% | |
| Sodium | 1777.64mg | 9% | |
| Potassium | 280.15mg | 1% | |
| Total Carbs | 139.6g | 6% | |
| Sugars | 18.71g | 9% | |
| Dietary Fiber | 12.4g | 6% | |
| Protein | 47.55g | 11% | |
| Vitamin C | 4.8mg | 1% | |
| Iron | 1.8mg | 1% | |
| Calcium | 98mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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