Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Almond | 1 almond (1.2g) | 7 |
| Pie Crust | not in our table | 0 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Double pie crust for an 8-inch pie
- 16 ounces pitted red sour cherries, water pack, do not drain
- 2 tablespoons cornstarch
- 1/8 teaspoon almond extract
- Few drops of red food coloring
- 2 tablespoons butter or margarine, optional
- Category:Dessert Pies
Directions
Preheat oven to 400 degrees F.
Prepare double pie crust for an 8-inch pie.
Mix together cherries, cornstarch, almond extract and red food coloring.
Pour into the prepared pie crust.
Dot with butter or margarine.
Top with pie crust.
Crimp and seal.
Cut slits in top of pie crust.
Bake for 40 to 60 minutes or until light brown. The pie filling will be bubbling through the slits when the pie is done baking.