Stars-and-Stripes Cherry Pie

Dairy Free
Health score
2%
Stars-and-Stripes Cherry Pie
85 min.
8
437kcal

Suggestions


Indulge in the delightful taste of summer with our Stars-and-Stripes Cherry Pie, a perfect dessert that captures the essence of festive gatherings and family celebrations. This dairy-free treat is not only a feast for the eyes but also a delicious way to enjoy the natural sweetness of tart red cherries. With a preparation time of just 85 minutes, you can easily whip up this pie for your next barbecue or holiday get-together.

The vibrant red cherries, combined with a hint of almond extract and fresh lemon juice, create a flavor profile that is both refreshing and satisfying. The use of quick-cooking tapioca ensures a perfectly thickened filling, while the golden-brown crust adds a delightful crunch to each bite. This pie is designed to serve eight, making it an ideal choice for sharing with friends and family.

Not only is this Stars-and-Stripes Cherry Pie a delicious dessert, but it also boasts a caloric breakdown that allows you to enjoy it guilt-free. With only 437 calories per serving, you can savor the sweet and tart flavors without compromising your dietary preferences. So, roll up your sleeves and get ready to impress your loved ones with this stunning and scrumptious cherry pie that is sure to become a new favorite!

Ingredients

  • 0.5 teaspoon almond extract 
  • 36 ounce cherries red frozen thawed
  •  eggs lightly beaten
  • teaspoons juice of lemon fresh
  • 0.3 cup quick-cooking tapioca 
  • 14.1 ounce piecrusts refrigerated
  • 0.3 teaspoon salt 
  • cup sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • aluminum foil

Directions

  1. Preheat oven to 42
  2. Combine first 6 ingredients in a large bowl, stirring until well blended.
  3. Let stand 15 minutes.
  4. Meanwhile, place 1 piecrust in a shallow 9-inch pie plate; trim edges.
  5. Cut three-fourths of remaining piecrust into strips.
  6. Cut remaining one-fourth piecrust with a 2-inch star cutter.
  7. Spoon cherry mixture into pie plate. Arrange pastry strips and stars on top of filling.
  8. Brush pastry with beaten egg.
  9. Bake pie, on a foil-lined baking sheet, 15 minutes. Reduce heat to 350; bake 55 minutes or until filling is bubbly and crust is browned. (Shield edges with aluminum foil, if necessary, to prevent excessive browning.)

Nutrition Facts

Calories437kcal
Protein4.58%
Fat27.91%
Carbs67.51%

Properties

Glycemic Index
11.51
Glycemic Load
21.35
Inflammation Score
-3
Nutrition Score
6.7913043628568%

Flavonoids

Cyanidin
38.54mg
Pelargonidin
0.34mg
Peonidin
1.91mg
Catechin
5.56mg
Epigallocatechin
0.43mg
Epicatechin
6.38mg
Epicatechin 3-gallate
0.06mg
Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Isorhamnetin
0.06mg
Kaempferol
0.31mg
Myricetin
0.06mg
Quercetin
2.93mg

Nutrients percent of daily need

Calories:437.14kcal
21.86%
Fat:13.89g
21.37%
Saturated Fat:4.3g
26.86%
Carbohydrates:75.57g
25.19%
Net Carbohydrates:71.64g
26.05%
Sugar:41.36g
45.96%
Cholesterol:20.46mg
6.82%
Sodium:285.13mg
12.4%
Alcohol:0.09g
100%
Alcohol %:0.05%
100%
Protein:5.13g
10.26%
Fiber:3.93g
15.73%
Manganese:0.31mg
15.68%
Vitamin B1:0.17mg
11.63%
Vitamin C:9.41mg
11.41%
Folate:42.91µg
10.73%
Iron:1.87mg
10.38%
Potassium:341.44mg
9.76%
Vitamin B2:0.16mg
9.26%
Vitamin B3:1.55mg
7.76%
Phosphorus:73.77mg
7.38%
Selenium:4.69µg
6.7%
Vitamin K:6.34µg
6.04%
Copper:0.12mg
6.01%
Magnesium:22.29mg
5.57%
Vitamin B5:0.54mg
5.42%
Vitamin B6:0.1mg
4.87%
Calcium:29.56mg
2.96%
Zinc:0.39mg
2.59%
Vitamin E:0.38mg
2.53%
Vitamin A:111.92IU
2.24%
Source:My Recipes