Zutaten für My Sour Cherry Pie
- Unbaked Pie Crusts
- 4 cups fresh sour cherries, pitted
- Sugar
- Cornstarch
- Salt
- Pure Vanilla Extract
- Butter
- Egg
- Orange Marmalade
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Zubereitung von My Sour Cherry Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, gently toss the pitted sour cherries with granulated sugar, flour, cinnamon, and nutmeg.
- Pour the cherry mixture into the unbaked pie crust.
- Dot the top of the filling with cold butter pieces.
- Cover the pie with the second pie crust (or use a lattice top). Crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
- Bake for 60-70 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
1495g
Fat
269g
Carbs
202g
