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  • 6servings
  • 90minutes
  • 460calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) all-purpose flour

  2. 1/3 cup(s) cornmeal , (see step 1)

  3. 1 tablespoon(s) cornmeal , (see step 2)

  4. 2/3 cup(s) sugar , (see steps 1 & 3)

  5. 1 teaspoon(s) sugar , (see step 4)

  6. 1/2 teaspoon(s) salt , (see step 1)

  7. 1/8 teaspoon(s) salt , (see step 4)

  8. 1/2 cup(s) (1 stick) margarine or butter , cold

  9. 2 tablespoon(s) cornstarch

  10. 1 teaspoon(s) cornstarch , (combine with above cornstarch)

  11. 1 1/2 pound(s) dark sweet cheries , pitted

  12. 1 large egg white

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. In medium bowl, mix flour, 1/3 cup cornmeal, 1/3 cup sugar, and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle 4 to 5 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing with hands until dough comes together (it will feel dry at first). Shape into a ball.

  2. Sprinkle large cookie sheet with 1 tablespoon cornmeal. Place dampened towel under cookie sheet to prevent it from slipping. With floured rolling pin, roll dough, on cookie sheet, into a 13-inch round. With long metal spatula, gently loosen round from cookie sheet.

  3. In large bowl, combine 1/3 cup sugar with cornstarch. Sprinkle half of sugar mixture over center of dough round, leaving a 2 1/2-inch border all around. Add cherries and any cherry juice to sugar mixture remaining in bowl; toss well. With slotted spoon, spoon cherry mixture over sugared area on dough round (reserve any cherry-juice mixture in bowl). Fold dough up around cherries, leaving a 4-inch opening in center. Pinch dough to seal any cracks.

  4. In cup, mix egg white and 1/8 teaspoon salt. Brush egg-white mixture over dough; sprinkle with 1 teaspoon sugar. Pour cherry-juice mixture through opening in top of pie. Refrigerate until well chilled, about 30 minutes. Bake pie 45 to 50 minutes until crust is golden brown and cherry mixture is gently bubbling, covering pie loosely with foil during last 10 minutes of baking to prevent overbrowning.

  5. As soon as pie is done, use long metal spatula to loosen it from cookie sheet to prevent sticking. Cool pie 15 minutes on cookie sheet, then slide onto wire rack to cool completely.

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