Sweet Cherry Pie and Pie Crust Tutorial
View original ↗
Mel's Kitchen Cafe · by Mel★ 4.6 (5)

Sweet Cherry Pie and Pie Crust Tutorial

NUTRITION · PER SERVING95M COOK
CAL 25%·PRO 14%
CARBS 58G47% OF CAL
6G FIBER22G OTHER30G TOTAL SUGAR
FAT 27G49% OF CAL
13G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic cherry and plum pie in a buttery homemade crust, with cinnamon-spiced filling and a flaky top. Perfect for summer gatherings and holiday tables.

dessertamericanbaked goodvegetarian
View the full recipe on Mel's Kitchen Cafe →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • Makes 2 pie crusts (for 2 single crust pies or 1 double crust pie)
  • 1 cup 2 sticks very cold butter (I cut my butter into about 16 small pieces, put them on a plate and place the plate in the freezer for about 15 minutes before using in the recipe)
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup ice water (plus an additional tablespoon or two if needed)
  • 2 red plums (halved and pitted)
  • 6 cups about 2 pounds pitted sweet cherries or 6 cups pitted frozen cherries, thawed, drained well and halved
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon juice from 1 lemon
  • 2 tablespoons instant tapioca (ground)
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons butter (cut into 1/4-inch pieces)
  • 1 large egg (lightly beaten with 1 teaspoon water)
PREP
35M
SODIUM
345MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.