APPLE AND CHERRY PIE
This delicious apple and cherry pie combines the tartness of the cooking apples and the sweetness of the cherries to make a wonderful dessert, perfect served with vanilla ice cream or whipped cream.
Provided by Gav
Categories Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- Peel, de-core and chop the apple into smallish pieces (say 1-2 cm cubes).
- Melt the butter and sugar in a pan and add the apple pieces. Add the cinnamon and cardamom powder and cook on a medium heat for about 10 minutes, stirring occasionally.
- Then add the cherries and cook for a further 5 minutes. Remove from the heat and allow to cool for 10 minutes.
- While the apples are cooking in the pan, prepare the tart dish. Pre-heat the oven to 180C.
- Firstly butter the dish and add a thin layer of flour to prevent the pastry from sticking.
- Roll out the pastry on a lightly floured surface. Then add a layer of pastry to the inside of the dish.
- Prepare the pastry for the pie crust (either one piece or some long strands to make a lattice - use a ruler to cut the long strands in a staight line).
- Fill the tart dish with the apple and cherries. Then cover with the pastry lid you have chosen. Make sure the pastry is well crimped where it meets.
- Brush the pastry with some milk. Then place in the oven at 180C for about 40 minutes.
Nutrition Facts : Calories 259 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 68 milligrams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
- In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
- Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.
APPLE-CHERRY CREAM CHEESE PIE
A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. -Donna L. Rettew, Jonestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
CHERRY-APPLE LATTICE PIE
This recipe makes one of my family's favorite pies. It is served at many get-togethers and potlucks.-LeAnn Sager, Fairmont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, combine cherries and apple juice. Cover and microwave on high until heated through; set aside. , In a small bowl, combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; set aside for topping. In a large bowl, combine cornstarch with the remaining sugar and cinnamon. Stir in the apples, vanilla and reserved cherry mixture., Line a 9-in. deep-dish pie plate with bottom crust; trim pastry even with edge of plate. Add filling. With remaining pastry, make a lattice crust. Seal and flute edges. Beat egg white until foamy; brush over lattice top. Sprinkle with reserved cinnamon-sugar. , Cover edges loosely with foil. Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil. Bake 30-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 205mg sodium, Carbohydrate 61g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC CHERRY APPLE PIE
Make and share this Rustic Cherry Apple Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Pie Crust:.
- In a bowl, stir together flour, sugar and salt.
- Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size.
- Sprinkle vinegar over flour mixture, tossing with a fork.
- Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
- Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
- Roll dough into a 12-inch circle.
- Filling:.
- Preheat oven to 375 degrees.
- In a bowl, stir together sugar, cornstarch and cinnamon.
- Add apples to cinnamon sugar mixture and mix thoroughly.
- Add cherries and lemon juice and mix thoroughly.
- Place filling in center of crust, dot with butter.
- Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough, gently press together where necessary.
- For Topping:.
- Stir together flour and brown sugar.
- Cut in butter until crumbly, sprinkle over apples and butter.
- Bake 40 to 50 minutes, until crust is golden.
- Remove to wire rack and cool.
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
APPLE CHERRY PIE
Steps:
- Preheat oven to 375¡F. In bowl, stir together sugar, cornstarch and cinnamon. Add apples to cinnamon-sugar mixture; mix thoroughly. Add cherries and lemon juice; mix thoroughly. Place mixture in pie crust; dot with butter. For topping, stir together flour and brown sugar. Cut in butter until crumbly; sprinkle over apples and butter. Bake 40 to 50 minutes, until crust is golden. Remove to wire rack and cool. *May use fresh cherries with pits removed; frozen cherries, thawed and drained; OR canned cherries, drained. Makes 8 servings
APPLE AND TART CHERRY PIE
Categories Fruit Dessert Bake Thanksgiving Apple Cherry Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.
- Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.
- Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)
APPLE-CHERRY PIE LOAVES
This quick-to-make bread makes great holiday gifts for friends and family! I found this recipe in a folder of magazine and newspaper clippings that I ran across when I was cleaning up my office.
Provided by loof751
Categories Breads
Time 55m
Yield 6 loaves
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease bottom and sides of 6 mini loaf pans, 6x3x2.
- In a large bowl combine 3 cups flour, baking powder, cinnamon, salt, and baking soda.
- In another smaller bowl whisk eggs; whisk in 1 1/3 cups brown sugar, applesauce, and oil.
- Add egg mixture to flour mixture and stir until just moistened; batter will be lumpy. Stir in the dried cherries.
- Spoon batter into prepared pans and spread evenly.
- In a medium-sized bowl mix the 1/2 cup flour and 1/4 cup brown sugar. Cut in butter until mixture looks like coarse crumbs. Stir in pecans and chopped apples.
- Sprinkle topping evenly over batter in pans. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack.
Nutrition Facts : Calories 824.3, Fat 31.5, SaturatedFat 8.2, Cholesterol 82.3, Sodium 741.5, Carbohydrate 128, Fiber 3.9, Sugar 58.8, Protein 10.4
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- If using frozen cherries, let stand at room temperature 30 minutes or until partially thawed. Meanwhile, in a mixing bowl stir together the 2 cups flour and the salt.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half.
- On a lightly floured surface, flatten each ball of dough with your hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter.
- Stir together the 1 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and the nutmeg; set aside.
- In a large bowl combine cherries and apple slices. Add sugar mixture. Toss to coat. Transfer to pastry-lined 9-inch pie plate. Dot fruit with margarine or butter.
- Bake in a 375 degree F oven for 25 minutes (50 minutes if using frozen cherries). Remove foil. Bake for 20 to 25 minutes more or until the top is golden and filling is bubbly.
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