Sour Cherry Pie
By Joe
Source: Serious Eats — Lauren Weisenthal, Sour Cherry Pie.
A sour cherry pie recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 220°C. Mix sour cherries, sugar, and cornstarch in a bowl. Toss together and let it sit for 5 minutes. Mix cherry mixture till cornstarch is completely hydrated plus there are no lumps of starch. Let mixture to sit 5 minutes more. Tip cherry mixture in shaped, chilled bottom crust. Use rolled-out, chilled dough in order to design your top crust: ( here are one few top-crust ideas. ) Put in the fridge shaped pie for 20 minutes. Brush top crust using egg wash and scatter with granulated sugar. Bake at 220°C for 15 minutes, rotating halfway through, next lower oven temperature to 175°C (180°C) and keep to bake for around 30 minutes, rotating again halfway through. Bake till crust is amber brown and filling is bubbling though whole pie. Leave till it is cold for at least one hour before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
24.9 g per serving
49.8 % of the 50 g daily maximum · 99.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for recipe Easy Pie Dough, one half shaped a, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 179 kcal |
| Protein | 1.1 g |
| Carbohydrate | 45.7 g |
| of which sugars | 38.6 g |
| of which free sugars | 24.9 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 2.3 g |
| Salt | 0 g |
Protein per 100 kcal
0.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
