8 Serves
67 Mins
Preheat your oven to 190°C and prepare your pie crust dough on a floured surface.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
297 mg / 4,700 mgSodium
143 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
34 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
In a large mixing bowl, combine the cherries, sugar, and cornstarch until well coated.
Roll out the pie crust dough and press it into the pie dish, then pour in the cherry mixture.
Cover with the top crust, crimp the edges to seal, and bake in the oven until the crust is golden brown and the filling is bubbling.
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