Directions:
- Thaw cherries until most of the free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
- Add cherries and extract to cooled, thickened juice. Pour filling into pastry-lined 9” pie pan. Cut vents and adjust top crust; flute edges.
- Bake in hot oven 425ºF for 30 to 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.16 Kcal (1014 kJ) | ||
| Calories from fat | 67.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 12% | |
|---|---|---|---|
| Sodium | 137.13mg | 6% | |
| Potassium | 104.35mg | 2% | |
| Total Carbs | 41.91g | 14% | |
| Sugars | 23.05g | 92% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 12.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 158.72 Kcal (665 kJ) | ||
| Calories from fat | 44.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 12% | |
|---|---|---|---|
| Sodium | 89.88mg | 6% | |
| Potassium | 68.39mg | 2% | |
| Total Carbs | 27.47g | 14% | |
| Sugars | 15.11g | 92% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 2.33g | 7% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 1.1mg | 9% | |
| Calcium | 8.4mg | 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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