Aunt Bettys Mock Cherry Pie Food
AUNT BETTY'S MOCK CHERRY PIE
Here in New England, where cranberries are more plentiful (and less expensive) than cherries, my dear sister-in-law would make this pie every year. We lost her a few years ago, but will always remember her warm and loving personality through her recipes.
Provided by Denise in da Kitchen
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Put cranberries and raisins into a blender and chop up together.
- Sift flour and sugar together and add to fruit mixture.
- Add water and vanilla.
- Pour into an unbaked pie crust.
- Top with crust and cut slits for steam to escape.
- Bake at 425 degrees for 30 to 40 minutes.
- 5 minutes before it is done, brush with milk and sprinkle with sugar.
- Chill.
- (The taste is better when it is cold).
Nutrition Facts : Calories 3209, Fat 120.6, SaturatedFat 29.9, Sodium 1896.1, Carbohydrate 515.6, Fiber 27.7, Sugar 295.6, Protein 28.9
CHERRY BETTY
My kids have always flocked to the kitchen when they smell this wonderful dessert. They are now all grown and it still has then drifting to the smell.
Provided by Carol Brown
Categories Fruit Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Cherry Betty Ingredients: Preheat oven to 350. Lightly coat a 9×13 baking pan with cooking spray. Pour both cans of cherry pie filling into prepared baking dish. Top with cake mix. Sprinkle cinnamon over cake mix. Top with diced pecan pieces. Next, slowly drizzle melted butter over the entire dish. There is no need to stir this dish. It's best to layer these ingredients. As it bakes, the butter will creep through the cake mix and the cherry pie filling will bubble up. It's a great example of teamwork. Place in the oven and bake at 350 for 30 - 45 minutes, until top is golden brown and entire dish is bubbly.
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