japanese cherry pie
(1 rating)
Spring is near and soon the beautiful Japanese cherry trees will be blooming in our nation's capitol. Thinking about that event brought to mind cherry pie. I created this recipe, inspired by the thought of those beautiful pink blossoms. It's very sweet and, at the same time tart. It travels well and is great for potlucks and family gatherings. It's so delicious!
►
(1 rating)
yield
8 -10
prep time
30 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For japanese cherry pie
-
1unbaked deep dish pie shell
-
1 1/2 sticksalted butter
-
1 1/2 cgranulated sugar
-
5 ozsweetened dried tart cherries, lightly chopped or halved
-
3/4 cpecan pieces
-
3/4 csweetened flaked coconut
-
3 lgeggs, beaten
How To Make japanese cherry pie
-
1Gather and prep ingredients. -
2Place pie shell on a rimmed baking sheet; set aside.
-
3Place oven rack in middle position; preheat oven to 300ºF.
-
4In a medium saucepan, melt butter over medium-low heat.
-
5Shut burner off and remove from heat.
-
6To the butter, add sugar, cherries, pecans and coconut; mix thoroughly.
-
7Add beaten eggs; mix very thoroughly.
-
8Pour into pie shell and smooth.
-
9Bake at 300ºF for 1 hour and 10-15 minutes, turning at halfway point, until pie is very lightly browned over entire top and no longer very jiggly in center.
-
10Remove from oven; allow to cool at room temperature for at least 1 hour before refrigerating for at least 1 additional hour to set.
-
11Refrigerate leftovers. Travels well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for JAPANESE CHERRY PIE:
ADVERTISEMENT
ADVERTISEMENT