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Star-Spangled Cherry Pie |
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Serves: 10 Print this RecipeThis cherry pie calls for frozen unsweetened dark sweet cherries that must be kept frozen until you’re ready to mix them in. Thawed cherries will make the pie runny and bleed into the crust. Arrowroot powder is used as the thickener. You will find it in with the other spices at your grocery store. Instead of a full top crust, use shaped cookie cutouts (stars or hearts are great!). Don’t let the cooking time of this dessert scare you off-hang out the flag and set the table with patriotic colors while it is baking! 1 Buttery Pie Crust (p.185), reserve leftover dough scraps 1 tablespoon fresh lemon juice 1 tablespoon water 2 tablespoons arrowroot powder 1/2 teaspoon vanilla extract 2 (12-ounce) bags unsweetened frozen cherries 1/3 cup granulated sugar 1. Gather the pie crust dough scraps together into a ball; flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, rerolling and using the scraps. Set aside. 2. Preheat the oven to 400°F. 3. In a small bowl, combine the lemon juice and water. Add the arrowroot powder and stir until well blended. Stir in the vanilla. If the mixture is too thick, add a few drops of water. 4. In a large bowl, combine the frozen cherries and the sugar. Add the arrowroot mixture, stirring to coat the cherries. Pour into the prepared pie crust. Arrange the cutouts on top in an attractive pattern. 5. Bake 30 minutes; if the crust seems overly brown, cover the edges with oil. Return to the oven 10 minutes more, then slide a baking sheet under the pie, reduce the heat to 350°F, and continue baking until the filling begins to bubble, about 30 minutes more. Cool completely on a rack. Be careful to use the correct amount of cherries in this recipe. Two 16-oz bags will make the filling too runny, but you could use 1 1/2 16-oz bags if you can’t find the 12-oz ones. And if you’ve never used arrowroot powder before, it has more thickening power than cornstarch and doesn’t break down as readily when heated. Arrowroot comes in a much smaller container than cornstarch because it can lose its thickening ability within a few months. EXCHANGES Carbohydrate 2 Fat 2 NUTRITION FACTS Calories 246(Calories from Fat 93) Total Fat 10 g Saturated Fat 2 g Cholesterol 59 mg Sodium 124 mg Carbohydrate 34 g Dietary Fiber 2 g Sugars 16 g Protein 5 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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