Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories341.5 kcal (17%)
Total Fat8.7 g (12%)
Carbs65.4 g (25%)
Sugars44.2 g (49%)
Protein1.5 g (3%)
Sodium137.1 mg (7%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Drain cherries; reserve 1 cup liquid. In a sauce-
pan combine 34 cup of the sugar, the corn-
starch, and dash salt. Stir in reserved cherry
liquid. Cook and stir over medium heat till
thickened and bubbly. Cook and stir 1 minute
more. Remove from heat. Stir in remaining 3%4
cup sugar, the cherries, butter or margarine
and almond extract. If desired, stir in red food
coloring. Let stand while preparing pastry. Fill
a pastry-lined 9-inch pie plate with cherry mix-
ture. Adjust lattice crust; flute edge. Cover edge
of pie with foil, Bake in a 375° oven for 25
minutes. Remove foil; bake for 25 to 30 min-
utes more or till crust is golden. Cool on a wire rack before serving. Makes 8 servings.
