Cherry Pie

Ingredients and Weight:

• Sweet cherries, pitted and halved: 2 lbs (907g)
• Granulated sugar: 1 1/2 cups (300g)
• Cornstarch: 3 tablespoons (24g)
• Ground cinnamon: 1 1/2 teaspoons (3g)
• Nutmeg: 1/4 teaspoon (1g)
• Salt: 1/4 teaspoon (1g)
• Pie dough for a double-crust pie: 2 pre-made sheets (9-inch)

Preparation Time:

• 1 hour

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the cherries, sugar, cornstarch, cinnamon, nutmeg, and salt. Stir until well combined.
2. Roll out one sheet of pie dough on a lightly floured surface. Transfer it to a 9-inch pie plate and trim the edges.
3. Pour the cherry filling into the pie plate.
4. Roll out the remaining sheet of pie dough and cut it into strips. Weave the strips over the filling, trimming any excess.
5. Bake the pie at 425°F (220°C) for 15 minutes.
6. Reduce the temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool on a wire rack for at least 30 minutes before serving.

Nutritional Information:

• Calories: 380
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 150mg
• Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugar: 30g
• Protein: 4g

Dish Characteristics:

• Sweet and tart filling
• Flaky and buttery crust
• Perfect for a dessert or snack
• Easy to make and customizable with different fruits

User Comments:

• "This cherry pie is the best I've ever had! The filling is so flavorful and the crust is crispy and flaky."
• "I love the simplicity of this recipe. It's a great way to use up fresh cherries."
• "I added a scoop of vanilla ice cream on top of mine and it was heavenly!"

Special Precautions and Tips:

• Make sure to use fresh, ripe cherries for the best flavor.
• Do not overwork the dough, as this will make it tough.
• If you don't have a pie plate, you can use a 9-inch springform pan.
• You can also freeze the pie for up to 2 months. To reheat, thaw the pie overnight in the refrigerator and then bake at 350°F (175°C) for 30-45 minutes, or until heated through.