{"id":175,"date":"2021-06-05T15:21:46","date_gmt":"2021-06-05T15:21:46","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=175"},"modified":"2021-08-16T02:13:58","modified_gmt":"2021-08-16T02:13:58","slug":"fresh-cherry-pie","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2021\/06\/05\/fresh-cherry-pie\/","title":{"rendered":"FRESH CHERRY PIE"},"content":{"rendered":"\n<p><em>A wonderful retreat in the summer is to have a fresh cherry pie.<\/em><\/p>\n\n\n\n<p>Servings: 8<\/p>\n\n\n\n<p>Pre time: 10 minutes<\/p>\n\n\n\n<p>Cook time: 60 minutes<\/p>\n\n\n\n<p>Total time: 70 minutes<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Ingredients<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>1 lb fresh cherries<\/li><li>1 cup sugar<\/li><li>1\/4 cup cornstarch<\/li><li>1 teaspoon ground cinnamon<\/li><li>2 teaspoons vanilla extract<\/li><li>2 ready-to-bake rolled pie crusts<\/li><\/ul>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Instructions<\/a><\/div>\n<\/div>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat over to 350F. Remove cherry pits; place cherries in large bowl. Add sugar, cornstarch, cinnamon, sand vanilla; toss to coat.<\/li><li>Place 1 pie crust in 9-inch pie plate. Transfer cherry mixture to crust. Top pie with second crust; press or crimp edges firmly together to seal and form a fluted edge.<\/li><li>Cut 2 slits in top crust for steam to escape. Bake 60-65 minutes or until crust is browned and cherry liquid bubbles through slits. <\/li><li>Let stand 30 minutes to cool. Serve and enjoy.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A wonderful retreat in the summer is to have a fresh cherry pie.<\/p>\n","protected":false},"author":1,"featured_media":184,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[27,4,28],"class_list":["post-175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","tag-cherry","tag-dessert","tag-pie"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=175"}],"version-history":[{"count":8,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/175\/revisions"}],"predecessor-version":[{"id":640,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/175\/revisions\/640"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/184"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}