Thursday, November 13, 2014

Fresh Cherry Pie

A good book, some hot chocolate, and a slice of cherry pie!

Wintertime and holidays!
A cozy fire!

 Fresh Cherry Pie

Adapted from:


 2 tablespoons uncooked quick-cooking tapioca
6 cups pitted sweet cherries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 (15-ounce) packaged refrigerated pie dough
Healthy cooking spray
2 tablespoons water
1 large egg white
2 tablespoons Agave sweetener


Place tapioca in a spice or coffee grinder; process until finely ground
Combine tapioca, cherries and next five ingredients in a large bowl, toss well
Let the cherry mixture stand 30 minutes; stir to combine
 Preheat oven to 400

Roll 2 (9 inch) dough portions in  11-inch circles
Fit dough into a 9-inch pie plate coated with cooking spray
Allow dough to extend over edge of plate
Spoon cherry mixture and any remaining liquid into dough
Add the second dough circle to top of pie and crimp the edges with a fork
Use a paring knife and cut 4 to 6 thins slits into the top of the pie crust

Combine 2 tablespoons of water and egg white in a small bowl
Add 2 tablespoons of Agave to the mixture
Brush the mixture over the top of the pie
Bake at 400 for 20 minutes
Shield edges of pie crust with foil
Bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly
Cool pie in pan and slice

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