Classic cherry pie with a trademark healthy twist – the crust is made with whole wheat flour, giving it a heartier, wheat-ier flavor, not to mention tons more cancer-fighting fiber than your usual pie. Unless you are making this dessert at the height of the cherry season, use frozen cherries. They come ready pitted and make for a fast pie. Feel free to adjust the sugar according to the sweetness of your cherries.
30 minute prep
- 5 cups (about 2 pounds) frozen pitted dark cherries, slightly thawed and drained, or fresh pitted cherries
- 2 tablespoons corn starch
- ⅓ cup cane sugar
- 1 tablespoon grated lemon peel
- ¼ teaspoon freshly grated nutmeg
- 1½ sticks (6-ounces) cold unsalted butter, cut into ¼-inch pieces
- 1¾ cups whole wheat pastry flour (or half white flour and half whole wheat flour), plus,
- 2 tablespoons whole wheat pastry flour
- 1 teaspoon sea salt
- Ice water
- In a bowl, toss the cherries, cornstarch, sugar, lemon zest, and nutmeg, if using. Let sit for 30 minutes.
- Preheat the oven to 400 degrees. Prepare the pastry as outlined here.
- Flour a clean countertop and roll out the larger ball of dough to fit the pie plate with a little overhang. Slip the pastry disc onto the pie plate and press into the bottom of the plate to fit. Fill with cherry filling.
- Roll out the second ball just big enough to cover the fruit. Brush the edges of the lower pie crust with milk or water and lay the disk on top. Pinch the edges together to seal the pie. Trim off any excess pastry and make two slits in the top of the pie to let the steam escape. Brush the pie with milk or beaten egg to give it a slight golden glaze. Bake 35-40 minutes until the pastry is golden and crisp. Eat warm or at room temperature.
You can also use sour cherries to make this pie, but they will need a lot more sugar.
Although we’re not usually fans of one-task kitchen gadgets, you might want to treat yourself to a cherry/olive pitter. It makes light work of the slow, messy task of pitting fresh cherries, not to mention oily olives.
Nutrition Facts (per serving)
Calories: 357; Fat: 18g; Saturated Fat: 11g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 5g; Carbohydrates: 49g; Sugar: 23g; Fiber: 6g; Protein: 4g; Sodium: 239mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.