Pie, cherry
Common food
Photo: Wikipedia
A classic American dessert, cherry pie features a sweet-tart filling of cooked cherries encased in a flaky, buttery pastry crust. The filling is typically glossy and jammy, with a vibrant red hue, offering a delightful contrast between the juicy fruit and the crisp, crumbly crust. Nutritionally, it's a high-energy treat, primarily providing quick-release carbohydrates from the sugar and fruit.
💚 Why it's loved
People cherish cherry pie for its perfect balance of sweet and tart flavors, a nostalgic taste of comfort and celebration. It's a versatile centerpiece, enjoyed warm with ice cream, at picnics, or as a finale to holiday meals.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to blood sugar spikes, making it a concern for those managing diabetes. The pastry crust is often high in saturated fat and calories. To enjoy it more mindfully, opt for a smaller slice, pair it with a source of protein or fat (like a handful of nuts or a dollop of Greek yogurt) to slow sugar absorption, and consider a version with a whole-grain crust or less added sugar in the filling.
Key benefits
- Provides quick energy from carbohydrates
- Contains some dietary fiber from the cherries
- Offers small amounts of vitamins A and C from the fruit filling
- A source of antioxidants like anthocyanins from the cherries
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of fruit pies in America is so strong that cherry pie is often referred to as a 'true American pie,' and there's a National Cherry Pie Day celebrated in February.
Full nutrition (scales with serving)
| Water | 40.0 g |
| Energy | 311 kcal |
| Protein | 3.0 g |
| Total lipid (fat) | 15.3 g |
| Carbohydrate, by difference | 40.9 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 19.5 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 40.0 mg |
| Potassium, K | 101 mg |
| Sodium, Na | 217 mg |
| Zinc, Zn | 0.24 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 2.8 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 29.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 43.0 ug |
| Choline, total | 7.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 42.0 ug |
| Retinol | 38.0 ug |
| Carotene, beta | 57.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 0.67 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.9 ug |
| Fatty acids, total saturated | 5.3 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 6.1 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 7.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is cherry pie healthy?
Cherry pie is generally considered a dessert or treat rather than a health food. While it contains some fruit, the high amounts of added sugar, fat in the crust, and refined carbohydrates mean it should be enjoyed in moderation as part of a balanced diet.
Can I make cherry pie with fresh cherries?
Yes, absolutely. Using fresh, pitted cherries (often a mix of sweet and tart varieties) can yield a superior flavor and texture. You may need to adjust the sugar and thickener (like cornstarch) based on the cherries' natural sweetness and juiciness.
Why is my cherry pie filling runny?
A runny filling is usually due to insufficient thickener or not allowing the pie to cool completely after baking. The filling needs time to set as it cools. Ensure you use the right amount of cornstarch or tapioca flour and let the pie rest for at least 2-3 hours before slicing.