Ingredients with Measurements:
- 2 cups of fresh Cherry of the Rio Grande fruit, pitted
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- 1/4 cup of unsalted butter, melted
- 1/2 cup of cold water
- 1 pre-made pie crust
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
3. Add the pitted Cherry of the Rio Grande fruit to the dry mixture and toss to coat.
4. Stir in the vanilla extract, almond extract, melted butter, and cold water until well combined.
5. Pour the mixture into the pre-made pie crust.
6. Bake for 45-50 minutes or until the filling is bubbly and the crust is golden brown.
7. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 1 hour and 10 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 110mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugar: 22g
Protein: 1g
Substitutions for ingredients:
- Cherry of the Rio Grande fruit can be substituted with any other type of cherry or fruit.
- Almond extract can be substituted with vanilla extract or any other extract of your choice.
- Pre-made pie crust can be substituted with a homemade pie crust.
Variations:
- Add a crumb topping made with flour, brown sugar, and butter before baking.
- Use a lattice crust instead of a solid crust.
- Add a scoop of vanilla ice cream on top of each slice before serving.
Tips and Tricks:
- Make sure to pit the Cherry of the Rio Grande fruit before adding it to the mixture.
- Use a fork to poke a few holes in the crust before baking to prevent air bubbles.
- Cover the edges of the crust with foil if they start to brown too quickly.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
Storage Instructions:
- Store the Cherry of the Rio Grande pie in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat individual slices in the microwave for 20-30 seconds or in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Serve the pie on a decorative plate or platter.
- Dust the top of the pie with powdered sugar before serving.
- Garnish each slice with a fresh Cherry of the Rio Grande fruit.
Garnishes:
- Powdered sugar
- Fresh Cherry of the Rio Grande fruit
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Vanilla ice cream
- Fresh fruit salad
- Whipped cream
Troubleshooting Advice:
- If the filling is too runny, add more cornstarch.
- If the crust is too dry, brush it with melted butter before baking.
- If the crust is too soggy, bake it for a few more minutes or until it is golden brown.
Food Safety Advice:
- Wash your hands before handling any food.
- Make sure to cook the pie until the filling is bubbly and the crust is golden brown.
- Store the pie in the refrigerator to prevent bacteria growth.
Food History:
- The Cherry of the Rio Grande fruit is native to South America and is also known as the Eugenia uniflora fruit.
Flavor Profiles:
- Sweet
- Tart
- Buttery
- Almond
Serving Suggestions:
- Serve the Cherry of the Rio Grande pie warm or cold.
- Top each slice with whipped cream or vanilla ice cream.
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