Bright Ranch Cherry Pie

Vegetarian
Vegan
Dairy Free
Health score
4%
Bright Ranch Cherry Pie
45 min.
9
414kcal

Suggestions


Indulge in the delightful flavors of summer with our Bright Ranch Cherry Pie, a dessert that perfectly balances sweetness and tartness. This vibrant pie is not only a feast for the eyes but also a guilt-free treat, as it is vegetarian, vegan, and dairy-free. Imagine biting into a flaky, golden crust that cradles a luscious filling of dark sweet cherries, enhanced with a hint of almond extract and a sprinkle of cinnamon. Each slice is a celebration of fresh, juicy cherries, making it an ideal dessert for gatherings or a cozy night in.

What sets this pie apart is its simplicity and the quick preparation time of just 45 minutes, allowing you to whip up a delicious dessert without spending hours in the kitchen. The use of refrigerated pastry makes it accessible for bakers of all skill levels, while the charming cherry shape cut into the top crust adds a playful touch that will impress your guests. Whether served warm or at room temperature, this pie is sure to be a crowd-pleaser, inviting everyone to savor the taste of summer in every bite.

So gather your ingredients, roll up your sleeves, and get ready to create a dessert that not only satisfies your sweet tooth but also brings a burst of color and joy to your table. Your friends and family will be asking for seconds!

Ingredients

  • 0.5 teaspoon almond extract 
  • tablespoons cornstarch 
  • 15 oz pastry refrigerated for double-crust 9-inch pie
  • 0.3 teaspoon ground cinnamon 
  • 0.8 cup sugar 
  • 2.3 lb cherries dark sweet pitted rinsed

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • aluminum foil
  • pie form

Directions

  1. In a large bowl, mix 3/4 cup sugar and cornstarch; add cherries, almond extract, and cinnamon; mix gently.
  2. Ease 1 pastry round into a 9-inch pie pan. Scrape cherry mixture into pastry, mounding in the center.
  3. With the tip of a sharp knife, cut the shape of a cherry (at least 1 1/2 in. wide; plus a stem) in the center of remaining pastry. Center pastry over fruit. Press pastry edges together, then fold under at rim and pinch edge decoratively. Lightly brush pastry with water, then sprinkle with about 1 teaspoon sugar. Set pie pan in a larger, shallow rimmed pan lined with foil (to catch any drips).
  4. Bake pie on pan in a 375 oven on the lowest rack until pastry is richly browned and filling bubbles in the center, 1 to 1 1/4 hours.
  5. Let cool at least 2 hours for filling to firm.
  6. Serve warm or at room temperature.

Nutrition Facts

Calories414kcal
Protein4.4%
Fat38.82%
Carbs56.78%

Properties

Glycemic Index
17.01
Glycemic Load
26.64
Inflammation Score
-3
Nutrition Score
6.8652174265488%

Flavonoids

Cyanidin
34.26mg
Pelargonidin
0.31mg
Peonidin
1.7mg
Catechin
4.94mg
Epigallocatechin
0.39mg
Epicatechin
5.67mg
Epicatechin 3-gallate
0.06mg
Isorhamnetin
0.06mg
Kaempferol
0.27mg
Myricetin
0.06mg
Quercetin
2.6mg

Nutrients percent of daily need

Calories:413.66kcal
20.68%
Fat:18.29g
28.13%
Saturated Fat:4.6g
28.75%
Carbohydrates:60.18g
20.06%
Net Carbohydrates:57.02g
20.74%
Sugar:31.53g
35.03%
Cholesterol:0mg
0%
Sodium:118.24mg
5.14%
Alcohol:0.08g
100%
Alcohol %:0.05%
100%
Protein:4.67g
9.33%
Selenium:11.66µg
16.66%
Manganese:0.32mg
16.16%
Vitamin B1:0.22mg
14.58%
Fiber:3.16g
12.64%
Vitamin B3:2.15mg
10.73%
Folate:41.39µg
10.35%
Vitamin B2:0.17mg
10.27%
Vitamin C:7.94mg
9.62%
Vitamin K:10.01µg
9.53%
Iron:1.65mg
9.18%
Potassium:281.6mg
8.05%
Copper:0.13mg
6.28%
Phosphorus:52.79mg
5.28%
Magnesium:20.23mg
5.06%
Vitamin B6:0.07mg
3.28%
Vitamin B5:0.23mg
2.26%
Zinc:0.34mg
2.24%
Vitamin E:0.34mg
2.24%
Calcium:20.3mg
2.03%
Vitamin A:73.21IU
1.46%
Source:My Recipes