Ingredients and Weight:
- Sweet cherries, pitted: 4 pounds (1.8 kg)
- Granulated sugar: 1 cup (200 g)
- Cornstarch: 2 tablespoons (16 g)
- Lemon juice: 1 tablespoon (15 ml)
- Ground cinnamon: 1 teaspoon (2 g)
- Ground nutmeg: 1/4 teaspoon (1 g)
- Pie crust, homemade or store-bought: 2 (9-inch/23 cm) rounds
- Egg, for egg wash: 1
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Combine cherries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a large bowl. Toss well to coat.
- Line a baking sheet with parchment paper.
- Roll out one pie crust and place it on the prepared baking sheet.
- Pour the cherry filling into the center of the pie crust.
- Roll out the second pie crust and place it over the filling.
- Trim and crimp the edges to seal.
- Brush the crust with egg wash.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven 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 bubbly.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 35 mg
- Sodium: 200 mg
- Carbohydrates: 35 g
- Fiber: 3 g
- Sugar: 20 g
- Protein: 2 g
Dish Characteristics:
- Flaky, buttery crust
- Sweet and tart cherry filling
- Warm, comforting dessert
User Comments:
- "The best cherry pie I've ever had! The crust is perfect and the filling is bursting with flavor."
- "I made this pie for a Christmas party and everyone raved about it."
- "A classic American dessert that is sure to please everyone."
Special Precautions and Tips:
- Use fresh cherries for the best flavor.
- If you don't have time to make your own pie crust, store-bought crusts will work just fine.
- Let the pie cool for at least 30 minutes before serving to prevent the filling from spilling out.
- Serve with vanilla ice cream or whipped cream for an extra-decadent treat.
