The best delicious Patched Cherry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Patched Cherry Pie recipe today!
Hello my friends, this Patched Cherry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Patched Cherry Pie is amazingly delicious, and addictive, everyone will be asking for more Patched Cherry Pie.
What Makes This Patched Cherry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Patched Cherry Pie.
Ready to make this Patched Cherry Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
DOUBLE PIE CRUST
1 3/4 c All-purpose flour
1 ts Equal? sweetener
1/2 ts Salt
5 tb Margarine; cut into pieces
5 tb Ice water
-PIE FILLING-
18 ts Equal? sweetener; divided
-(or 60 packets equal
-sweetener)
3 pk Frozen cherries; thawed (16
-oz each, unsweetened pitted
-tart cherries)
3 tb Cornstarch; divided
2 tb All-purpose flour; divided
1/8 ts Ground nutmeg
6 dr Red food coloring; optional
Pie crust: Combine flour, sugar, and salt in medium bowl; cut in margarine
until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing
with fork until dough forms.
Roll 1/2 of the pastry on lightly floured surface into circle 1 1/2″ larger
than inverted 9″ pie pan. Ease pastry into pan.
Drain cherries, reserving 3/4 cup cherry juice. Mix remaining 17 tsp equal,
1 tbsp cornstarch, 1 tbsp flour, reserved cherry juice, nutmeg, and food
color in small saucepan; heat to boiling, whisking constantly. Boil,
whisking constantly, until thickened, about 1 minute.
Sprinkle remaining 2 tbsp cornstarch and 1 tbsp flour over cherries and
toss; stir cherry juice mixture into cherries. Spoon cherry mixture into
pastry.
Roll remaining pastry on lightly floured surface to 1/8″ thickness; cut
into 1/2″ strips. Lay pastry strips across top of pie and weave into
lattice design. Trim ends of strips; fold edge of lower pastry over ends of
strips and seal and flute edge.
Bake pie at 425 until pastry is golden and pie is bubbly, 35 to 45 minutes;
cover edge of pastry with aluminum foil if necessary to prevent excessive
browning. Cool on wire rack.
Per serving = 287 calories, 7 gm fat, 0 mg cholesterol, 218 mg sodium, 51
gm carbohydrate, 1 gm fiber, 4 gm protein Exchanges:1 fruit, 2 bread, 1 fat
Yields
8 servings
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