JAPANESE CHERRY PIE
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...
Provided by Tere Gill
Categories Pies
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Gather and prep ingredients.
- 2. Place pie shell on a rimmed baking sheet; set aside.
- 3. Place oven rack in middle position; preheat oven to 300ºF.
- 4. In a medium saucepan, melt butter over medium-low heat.
- 5. Shut burner off and remove from heat.
- 6. To the butter, add sugar, cherries, pecans and coconut; mix thoroughly.
- 7. Add beaten eggs; mix very thoroughly.
- 8. Pour into pie shell and smooth.
- 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.
- 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.
- 11. Refrigerate leftovers. Travels well.
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