japanese cherry pie

Name: JAPANESE CHERRY PIE
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 - unbaked deep dish pie shell; 1 1/2 stick(s) salted butter; 1 1/2 cup(s) granulated sugar; 5 ounce(s) sweetened dried tart cherries, lightly chopped or halved; 3/4 cup(s) pecan pieces; 3/4 cup(s) sweetened flaked coconut; 3 large eggs, beaten

(1 RATING)

56 Pinches 12 Photos

Teresa G.

Here, KY

Updated on Mar 16, 2015

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!

Rate

prep time 30 Min

cook time 1 Hr 15 Min

method Bake

yield 8-10 serving(s)

Ingredients

1 - unbaked deep dish pie shell
1 1/2 sticks salted butter
1 1/2 cups granulated sugar
5 ounces sweetened dried tart cherries, lightly chopped or halved
3/4 cup pecan pieces
3/4 cup sweetened flaked coconut
3 large eggs, beaten

How To Make japanese cherry pie

Step 1

Gather and prep ingredients.

Step 2

Place pie shell on a rimmed baking sheet; set aside.
Step 3

Place oven rack in middle position; preheat oven to 300ºF.
Step 4

In a medium saucepan, melt butter over medium-low heat.
Step 5

Shut burner off and remove from heat.
Step 6

To the butter, add sugar, cherries, pecans and coconut; mix thoroughly.
Step 7

Add beaten eggs; mix very thoroughly.
Step 8

Pour into pie shell and smooth.
Step 9

Bake 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.
Step 10

Remove from oven; allow to cool at room temperature for at least 1 hour before refrigerating for at least 1 additional hour to set.
Step 11

Refrigerate leftovers. Travels well.
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