This cake is less of a frosted cake and more of a stacked torte. It is quite tasty and kept in the refrigerator. For my nephew’s 24th birthday, I recently created the cake that I have been preparing for many years. His favorite is it.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) prepared double-crust pie pastry
- 4 cups pitted sour cherries
- ⅔ cup white sugar
- 2 tablespoons all-purpose flour
- 1 orange, zested and juiced
- ½ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 egg white
- 1 teaspoon milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
- Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
- Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
- Mix egg white and milk together in a small bowl and brush over the top of the pie.
- Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.
- You can use margarine instead of butter if preferred.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 151 mg |
| Sugars | 36 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |