Late-Summer Cherry Pie Recipe

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Ingredients

Count

Nutrition

512

Calories

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Ingredients:

Serving

1/3 cup whole milk
1 tbsp distilled white vinegar
2 cups all purpose flour
1/2 tsp salt
1 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
2/3 cup plus 1/4 cup sugar
3 tbsp cornstarch
2 tbsp orange juice
1 tbsp grated orange peel
1 tsp ground cinnamon
1/4 tsp almond extract
1/8 tsp salt
5 cups pitted fresh cherries (about 2 1/2 lb) or frozen pitted sweet dark cherries, thawed, drained ( about 26 oz frozen)
1 egg, beaten to blend with 2 tsp water (for glaze)

Directions:

For crust: Whisk milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes.
Meanwhile, prepare filling: Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine. Add cherries and toss to blend. Let stand 30 minutes.
Preheat oven to 400°F. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Roll out second disk on lightly floured work surface to 12x8-inch rectangle. Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips. Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Sprinkle 1/4 cup sugar over lattice.
Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
Test-kitchen tip: A fluted pastry wheel will cut lattice strips with pretty scalloped edges, but a sharp knife works fine, too.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	511.83 Kcal (2143 kJ)
Calories from fat	234.61 Kcal
		% Daily Value*
Total Fat	26.07g	40%
Cholesterol	19.26mg	6%
Sodium	193.83mg	8%
Potassium	227.71mg	5%
Total Carbs	65.13g	22%
Sugars	32.25g	129%
Dietary Fiber	3.46g	14%
Protein	4.78g	10%
Vitamin C	7.4mg	12%
Iron	0.4mg	2%
Calcium	34.2mg	3%

Amount Per 100 g
Calories	250.18 Kcal (1047 kJ)
Calories from fat	114.67 Kcal
		% Daily Value*
Total Fat	12.74g	40%
Cholesterol	9.41mg	6%
Sodium	94.74mg	8%
Potassium	111.3mg	5%
Total Carbs	31.84g	22%
Sugars	15.76g	129%
Dietary Fiber	1.69g	14%
Protein	2.34g	10%
Vitamin C	3.6mg	12%
Iron	0.2mg	2%
Calcium	16.7mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

11.7

Points
14

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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