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DOUBLE CHERRY PIE
4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 Pastry for 2-crust 9-inch pie
1/4 teaspoon ground nutmeg
1 tablespoon butter
Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.
Bake in a preheated 375 degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over browning.
Dried cherries add a tangy flavor to traditional cherry pie. |
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CHERRY ALMOND CRUMB PIE
9 inch unbaked pie shell
3/4 c. flour
1/4 c. sugar
1/4 tsp. Salt
1/4 tsp. Nutmeg
6 tbsp. unsalted butter
1/3 c. sliced almonds
1/8 tsp. Cinnamon
21 oz. can cherry pie filling
Heat the oven to 425 degrees. Line the pie shell with a double thickness of foil and bake 10 minutes. Remove from the oven, take off the foil and let cool. Combine the flour, sugar, salt and nutmeg. Cut the butter into small pieces and rub it into the flour mixture with your fingers until crumbly. Add the almonds. Add the cinnamon to the pie filling. Pour the pie filling into the pie shell. Sprinkle with the crumb mixture. Bake 10 minutes. Reduce heat to 350 degrees and continue baking until brown, about 35 minutes.
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Raspberry-Cherry Pie
Prep Time: 30 min ; Start to Finish: 1 hr 15 min
Makes: 8 servings
Adding raspberries to a traditional cherry
pie creates a new flavor for fruit pie lovers.
1 box (15 oz) Pillsbury® refrigerated pie crust, softened as directed on box
2 cups fresh or frozen whole raspberries (do not thaw)
1/4 to 1/2 cup sugar
1 tablespoon all-purpose flour
1 can (21 oz) cherry pie filling
1 . Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2 . In large bowl, gently mix remaining ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute.
3 . Bake 40 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
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OUT OF THIS WORLD CHERRY PIE
2 lg. baked or graham cracker crusts
1 lg. can crushed pineapple
1 tbsp. cornstarch
1 (3 oz.) box dry raspberry Jello
1 can cherry pie filling
3/4 c. sugar
1 c. chopped pecans
6 sm. bananas, sliced
In saucepan, combine cherry pie filling, sugar, pineapple with
juice and cornstarch and cook until thick. Remove from heat and
add Jello, stirring to blend. Allow to cool. Add bananas and
pecans. Pour into crusts and top with desired topping.
Chill in refrigerator overnight or several hours. |
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Sour Cherry Pie
Makes one 9" pie
For the pastry:
2 cups plus 3 tbsp. pastry flour
1/4 tsp. salt
1/4 tsp. baking powder
9 tbsp. cold cream cheese
12 tbsp. unsalted cold butter, cut into pieces
1 tbsp. cider vinegar
1 tbsp. heavy cream
1 tbsp. sugar
For the filling:
3/4 cup plus 2 tbsp. sugar
7 1/2 tsp. cornstarch
Pinch salt
1 1/2 lbs. fresh sour cherries, stemmed and pitted (4-5 cups)
1/4 tsp. almond extract
1.) For the pastry: Whisk flour, salt, and baking powder
together in a large bowl. Use your fingers to work cream cheese
into flour mixture until mixture resembles coarse meal. Use 2
table knives to work in butter until mixture is flecked with
pea-size pieces of butter. Sprinkle in vinegar and 2 tbsp. ice
water, tossing lightly with a rubber spatula, then turn out onto
a lightly floured surface. Quickly knead dough until smooth.
Divide dough into 2 balls, one slightly larger than the other,
flatten each into a disk, and wrap each in plastic wrap.
Refrigerate for 1 hour.
2.) For the filling: Stir sugar, cornstarch, and salt together
in a large bowl, then stir in cherries and almond extract. Allow
cherries to macerate for at least 10 minutes and up to 3 hours.
3.) Put a baking sheet on middle rack of oven and preheat oven
to 425°. Roll larger disk of dough out on a lightly floured
surface into an 11" round, then ease into a 9" pie pan. Stir
filling, then transfer to pastry. Roll remaining dough out into
a 10" round and cut into six 1 1/4-wide strips. Weave strips on
top of filing in a lattice pattern and fold edges under. Brush
strips with cream and sprinkle with sugar. Set pie on baking
sheet and bake until crust is golden brown, 40-50 minutes. Let
pie cool for several hours before serving. |
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Cherry-Berry Streusel Pie
1 box Pillsbury Refrigerated Pie Crust
2 cans (21oz.) cherry pie filling
1 cup raspberries (fresh or frozen)
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1 cup yellow cake mix
1/2 cup chopped roasted pecans
1/2 cup flaked coconut
1/4 cup melted butter
2 tablespoons granulated sugar
Preheat oven to 400 degrees. Place one pie crust into 9-inch pie pan. Combine pie filling, raspberries, brown sugar and cinnamon. Pour into pie crust. Sprinkle cake mix, nuts and coconut on top of filling. Brush both sides of top crust with 2 tablespoons of butter; sprinkle both sides of crust with 2 tablespoons of sugar, pour remaining butter on top of pie. Cut crust with pastry cutter, making long strips of crust. Twist or weave pastry strips on top of pie.
Wrap excess top curst under bottom crust edge. Press edges together to seal; flute.
Bake 400 degrees for 50 to 60 minutes or until crust is golden brown and pie is thorougly cooked through. You may cover top of pie with foil to prevent overbrowning after 25-30 minutes of baking. Serves 8
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Sour Cream Cherry Pie
2 c Pitted black or red cherries
Pastry of your choice
3 Eggs
3/4 c Dairy sour cream
1/2 c Sugar; up to 3/4 cup
1/4 ts Salt
1/4 ts Almond extract
Pour cherries into an unbaked 8" pie shell. Beat eggs well, add sour
cream, sugar and beat until thick. Add salt, almond extract. Stir and pour
over cherries.
Top with lattice strips and bake on bottom shelf of oven at 400 degrees F
for 25-35 minutes. |
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Triple Cherry Pie
2 1/2 cups fresh, sweet cherries (about 1 pound), pitted
2 1/2 cups fresh or frozen tart cherries (about 1 pound), pitted
1/2 cup dried tart cherries
3/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
Pastry for 2-crust, 9-inch pie
1 tablespoon butter, chopped
Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca, almond extract and nutmeg in a large bowl; mix well. Let stand 15 minutes. (It is not necessary to thaw fronzen tart cherries before using.)
Line a 9-inch pie plate with half the pastry. Fill with cherry mixture; dot with butter. Roll out remaining pastry and cut into six strips about 1-inch wide and 10-inches long. Weave into a lattice pattern over cherries. Trim edges, pinching top and bottom crusts together.
Bake in a preheated 375°F oven 50 to 60 minutes, or until crust is golden and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Let cool before serving.
Makes 8 servings.
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DOUBLE CHERRY PIE
½ cup miniature semisweet chocolate pieces
5 tablespoons butter
¾ cup quick-cooking or regular rolled oats
¾ cup all-purpose flour
¼ cup packed brown sugar
1 16-ounce can reduced-calorie cherry pie filing
1 16-ounce can pitted tart red cherries (water pack) drained
¼ teaspoon almond extract
½ cup all-purpose flour
2 tablespopons brown sugar
2 tablespoons quick-cooking or regular rolled oats
3 tablespoons butter, softened
¼ cup miniature chocolate pieces
Grease a 10-inch pie plate; set aside. For crust, melt the ½ cup chocolate pieces and the 5 tablespoons butter in a medium saucepan. Remove from heat; stir in the ¾ cup oats, the ¾ cup flour and the ¼ cup brown sugar. Press onto bottom and sides of prepared pie plate to form a firm crust. Bake in a 350° F. oven for 10 minutes.
Meanwhile, for filling, combine pie filling, cherries and almond extract in a medium mixing bowl. Pour into the baked crust.
For topping: stir together the ½ cup flour, the 2 tablespoons brown sugar and the 2 tablespoons oats in a small mixing bowl. Cut in the 3 tablespoons butter till mixture resembles coarse crumbs. Stir in the ¼ cup chocolate pieces. Sprinkle over filling.
Bake in 350°F oven for 35 minutes. Cool on a wire rack.
Makes 10 servings.
Per serving:
304 calories |
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Rhubarb Cherry Pie
INGREDIENTS:
1 pound rhubarb, cut in 1/2-inch slices (about
1 (16 ounces) can pitted tart red cherries, drained
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
5 drops red food coloring, optional
1 recipe plain pastry, made with 2 cups of flour
PREPARATION:
Combine sliced rhubarb, cherries, sugar, tapioca, and red food coloring; let stand 10 to 15 minutes. Line a 9-inch pie plate with pastry; pour in filling. Roll out remaining pastry about 10 inches. Cut strips of dough ,1/2-inch wide. Lay several strips on top of filled pie at 1-inch intervals. Fold back every other pastry strip; fold down as you weave crosswise strips over and under. Trim even along outer edge of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute pastry edge, pressing well all around to seal.
Bake rhubarb pie at 400° for 40 to 50 minutes.
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Cherry Pie
4 cups pitted fresh sour cherries
1-1/2 cups sugar
3 Tbsp. MINUTE Tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut up
PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
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SOUR-CHERRY PIE
Flaky Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
¾ cup butter-flavor shortening, frozen
1/3 cup ice water
Sour-Cherry Filling:
2 16-ounce cans pitted tart cherries
in water
1/3 cup packed brown sugar
½ cup sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
1 tablespoon butter
1 tablespoon vanilla extract
1 teaspoon almond extract
Glaze:
1 ½ teaspoons milk
2 teaspoons sugar
For Crust: in food processor with knife blade attached, mix flour and salt. Cut frozen shortening into chunks and add to food processor, processing until mixture forms fine crumbs. While machine is still running, add ice water and continue to process until dough forms on the blades. Remove dough from bowl and divide into 2 pieces. Wrap each in plastic wrap and refrigerate 30 minutes.
For Filling: drain liquid from canned cherries; reserve 1 cup liquid. In 2-quart saucepan, combine brown sugar, sugar, cornstarch, ground cinnamon, and reserved cherry liquid. Cook over low heat, stirring constantly until mixture boils and thickens; boil 1 minutes. Remove saucepan from heat; stir in butter and extracts. Fold in cherries.
Preheat oven to 425° F. On lightly floured surface, roll half of dough into a round 1 ½ inches larger than inverted 9-inch pie plate. Gently ease dough into plate. Trim edge even with pie plate.
Spoon filling into crust. Roll remaining dough as for bottom crust. With small cookie cutter, cut design in top crust. Place crust on filled pie; arrange cutout pastry on crust. Trim pastry edge, leaving ½ inch overhang. Fold top edge under bottom crust; flute edge as desired.
For Glaze: brush top crust with milk and sprinkle with sugar.
Bake 15 minutes; Turn oven control to 350° F. and bake 25 minutes longer or until crust is golden brown. Cool and serve.
Makes 10 servings. About 360 calories per serving.
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Marshmallows and Chocolate Cherry Pie
3 bags colorful marshmallows
1 lg. bag white marshmallows
1 lg. bag chocolate chips
1 pan pie crust
1 can cherries
1 green apple slices with cinnamon
1 red apple slices with cinnamon
1 c. apple cider
Mix the colorful marshmallows with the cherries, then put in pie crust then put the apple slices in to take the cup of apple cider. Put it in the large bag of white marshmallows around the edge. Then put chocolate chips on the marshmallows. Then bake at 300 degrees. Put marshmallows on top.
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Chocolate Covered Cherry Pie
1 graham cracker pie crust
6 ounces chocolate chips
1 can sweetened condensed milk
1/2 teaspoon salt
1 (21 ounce) can cherry pie filling
Cool Whip
In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.
Mix in cherry pie filling.
Pour into graham cracker crust.
Garnish with dollops of whipped cream.
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SOUR-CHERRY PIE
Flaky Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
¾ cup butter-flavor shortening, frozen
1/3 cup ice water
Sour-Cherry Filling:
2 16-ounce cans pitted tart cherries
in water
1/3 cup packed brown sugar
½ cup sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
1 tablespoon butter
1 tablespoon vanilla extract
1 teaspoon almond extract
Glaze:
1 ½ teaspoons milk
2 teaspoons sugar
For Crust: in food processor with knife blade attached, mix flour and salt. Cut frozen shortening into chunks and add to food processor, processing until mixture forms fine crumbs. While machine is still running, add ice water and continue to process until dough forms on the blades. Remove dough from bowl and divide into 2 pieces. Wrap each in plastic wrap and refrigerate 30 minutes.
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Cherry Crunch Pie
1 (9 oz) Ready Crust 2 extra servings Graham Cracker Pie Crust
1 large egg yolk, slightly beaten
1 (30 oz) can cherry pie filing (about 3 1/2 c)
1 T cornstarch
1 T water
1/2 c all purpose flour
1/2 c quick cooking oats
2 T granulated sugar
2 T packed light brown sugar
3 T butter, melted
Preheat oven to 375 degrees. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet 5 minutes or until golden brown. Place pie filling in bowl. Combine cornstarch and water in small bowl to make smooth paste. Mix into pie filling. Spoon into prepared crust. Combine flour, oats and suagar in medium bowl; stir in butter. Spoon oat mixture over filling. Bake on baking sheet about 35 minutes. Cool at least 4 hours on wire rack. Serve at room temperature. |
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