Lunch: Cherry Pie

An American favorite, classic cherry pie is made with sour cherries, which are smaller, softer, and more pungent than their sweet relations. Although too tart to be eaten out of hand, the fruit is delicious when sweetened and poached or cooked for jam. Fo

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Cherry Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 c. all-purpose flour
3 tbsp. dark brown sugar
1/4 tsp. salt
7 tbsp. unsalted butter
3 tbsp. ice water
1 lb. sour or sweet cherries
3 tbsp. sugar (2/3 cup if using sour cherries)
2 tbsp. cornstarch
1 tbsp. lemon juice
2 tsp. lemon zest

Instructions

Make the dough: Combine flour, brown sugar, and 1/8 teaspoon salt in a large bowl. Cut in 6 tablespoons of the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add water 1 tablespoon at a time; mix until just combined. Pat the dough into a 5- by 6-inch rectangle, cover tightly with plastic wrap, and chill for at least 30 minutes.
Prepare the pies: Preheat oven to 350 °F. Melt the remaining butter and set aside. Combine the cherries, sugar, cornstarch, lemon juice, lemon zest, melted butter, and remaining 1/8 teaspoon salt and set aside. Divide the dough into 4 equal pieces, roll each piece to an 1/8-inch thickness, and fit two of the rolled-out pieces into two 4-inch pie plates. Fill each with half the cherry mixture, drape the remaining two pieces of dough over the pies, and crimp the edges to seal. Cut slits into the tops of the pies and bake until golden. Nutrition information per 1/2 sweet-cherry pie.

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