CHERRY HAND PIES
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.
Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
GROUND CHERRY PIE
We bought ground cherries at our local farmer's market last weekend...They looked so interesting and had such a unique taste. After searching and searching, I found a few recipes for ground cherry pie. This combines the best of a few different recipes. We didn't have quite enough ground cherries to make a large pie, so I used a silicone cupcake mold and made mini pies. Delicious served alone or with icecream!
Provided by Oliver Fischers Mo
Categories Dessert
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- For the crust: Combine flour and salt in a food processor.
- Slowly add cubes of chilled butter.
- Slowly add ice water until the dough forms a ball.
- Roll out the dough for the pie crust bottom and place in a pie pan.
- There is enough dough to make a lattice or rustic top crust.
- For the filling: Mix cherries, sugar, water, and flour in a bowl.
- Pour into pie pan on top of bottom crust.
- Make lattice or rustic top crust and place on top of filling.
- Bake at 425 degrees for 20 minutes. Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.
Nutrition Facts : Calories 427.7, Fat 19.9, SaturatedFat 12.3, Cholesterol 50.9, Sodium 392, Carbohydrate 59.2, Fiber 4.4, Sugar 24.6, Protein 6.1
GROUND CHERRY PEACH PIE RECIPE - (4.1/5)
Provided by á-29897
Number Of Ingredients 11
Steps:
- *If you find yourself a little short on enough ground cherries to fill the pie shell, you can add a chopped up fresh peach or two. Preheat oven to 425 F. Prepare pie crust if making your own. Wash ground cherries, toss with zest, and place in unbaked pie shell. Mix brown sugar, tablespoon of flour, nutmeg and salt. Sprinkle over cherries. Sprinkle water over top. Mix together 4 tablespoons flour and 4 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs. Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F and continue to bake for 25 minutes.
GROUND CHERRY PIE
The firm fruit which is nestled in a husk, is about the size of a cherry, and looks like a green tomato..though the color varies from green to yellow to red... I think it also resembles a Mexican tomatilla..you will need pastry for a 2 crust 9" pie
Provided by grandma2969
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9" pie pan with pastry and set aside.
- Preheat the oven to 400°.
- In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg and salt.
- Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries.
- Sprinkle the remainder of the sugar mixture over the cherries and dot with the butter.
- Top with a lattice designed or other decorative top crust.
- Bake for 10 minutes, then lower the heat for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center.
- Cool before cutting.
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