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Jim Coleman Recipes

Rob's Cherry Pie

For this recipe you will need:

  • 1 1/2 cups sugar
  • 6 1/2 tablespoon corn starch
  • 1/4 teaspoon cinnamon
  • Pinch of mace
  • 4 cups pitted sour cherries
  • 2 1/4 cups dark sweet cherries (if you cannot find these, use all sour cherries and add another ? cup of sugar)
  • 1/2 teaspoon grated fresh lime zest
  • 1 1/2 tablespoon butter, cut into small pieces
  • 1 prepared pie shell (store bought or from scratch)

In a large non-reactive pan, stir together the sugar, corn starch, and mace into the pan over medium heat. Then stir in the cherries, lime zest and butter until well-blended and then set aside.

After filling has rested for 20 minutes, pour into a prepared pie tin with enough dough to make a lattice or pie top. If pie top is chosen, cut four small vents before baking. Bake in a preheated 400 degree oven for approximately 45 minutes, but check after 30 minutes and if browning is too dark then cover with loose foil tent. Let cool for about 4 hours before serving.



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