HOMEMADE CHERRY PIE
This homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 10
Steps:
- Prepare either pie crust recipe through step 5.
- In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.
- Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together- doesn't have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
- Preheat oven to 400°F (204°C).
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough- I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
- Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice/vents for at least 5 minutes. **After the first 20 minutes of bake time, I recommend placing a pie crust shield on the crust's edges to prevent it from over-browning too quickly.**
- Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
ALMOND CRUSTED CHERRY CREAM PIE
This is my dad's favorite pie. It's pretty easy to prepare. If you don't feel like mixing a pie crust/making your own you can buy a store bought one and just press the almonds into the crust. It is extremely rich and yummy! I don't even like cherries and I love this pie! Cook time is chill time. For the crust I usually use Recipe #51537 and just grind the almonds up and mix them in with the dry ingredients... This has seemed to work really well for me
Provided by Schnookie Wookums
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix pie crust as directed, but add chopped almonds with water.
- Prick only the sides of the pie crust and bake as directed.
- Cool.
- Combine condensed milk, lemon juice, vanilla, and almond extract.
- Fold in whipped cream and spoon into cooled pie shell.
- Spread cherry pie filling over cream filling.
- Chill.
CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
CHERRY ALMOND PIE
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY PIE WITH LEMON AND ALMONDS
This double crust pie is a tasty difference from the usual cherry pie, and one I'm sure everyone will enjoy -
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
- FILLING:.
- Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
- Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
- Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
- HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
Nutrition Facts : Calories 328.6, Fat 17, SaturatedFat 4, Sodium 255.6, Carbohydrate 40.2, Fiber 1.6, Sugar 0.3, Protein 3.7
ALMOND CHERRY PIE - 2003 1ST PLACE FRUIT/BERRY
Steps:
- Crust:
- In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).
- Preheat oven to 400 degrees F.
- Filling:
- In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.
- Topping:
- For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.
- Bake until crust is golden brown, about 30 to 45 minutes.
JUICY CHERRY PIE
Lucky you! Tart, or sour, cherry season is in the heart of summer. Choose fresh tart cherries that are bright in color, shiny and plump. They should feel relatively firm when pressed lightly. -Karen Berner, New Canaan, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour and salt; cut in butter and shortening 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. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 521 calories, Fat 24g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 155mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 3g fiber), Protein 6g protein.
CHERRY, ALMOND & LEMON MASCARPONE TART
Round off an idyllic afternoon with friends by presenting this stunning, make-ahead dessert
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper, Treat
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.
- Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.
- Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.
Nutrition Facts : Calories 847 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.44 milligram of sodium
BEST CHERRY PIE
This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner
Provided by Luby Luby Luby
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Drain cherries, reserving 1/2 cup juice.
- Combine sugar, cornstarch and salt.
- Combine cherry juice, food coloring, almond extract and lemon juice.
- Add to dry ingredients, mixing well.
- Add cherries and mix well again.
- Add butter and let stand for 15 minutes.
- Pour cherry mixture into pie crust and finish top with lattice work pie crust.
- Bake for 50 to 55 minutes.
Nutrition Facts : Calories 410.5, Fat 16.5, SaturatedFat 4.7, Cholesterol 3.8, Sodium 327, Carbohydrate 63.9, Fiber 2.8, Sugar 39.2, Protein 3.6
AMARENA CHERRY & ALMOND TART
This sweet and sour cherry and almond tart from Lina Stores is the ultimate Italian treat. Serve up a slice as the perfect end to any meal
Provided by Lina Stores
Categories Dessert
Time 1h20m
Yield Makes 12 slices
Number Of Ingredients 11
Steps:
- Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
- Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
- Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
- Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.
Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MICHIGAN CHERRY PIE
This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling. , Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 590 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 99g carbohydrate (65g sugars, Fiber 4g fiber), Protein 5g protein.
More about "cherry pie with lemon and almonds food"
SWEET CHERRY PIE WITH TOASTED ALMONDS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (2)Category PieCuisine AmericanTotal Time 6 hrs 50 mins
- In a large bowl using a rubber spatula or wooden spoon, stir the cherries, raspberries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl. Dot the pieces of butter on top of the filling.
EASY HOMEMADE CHERRY PIE - INSPIRED TASTE
From inspiredtaste.net
Reviews 51Calories 515 per servingCategory Dessert
HOMEMADE CHERRY PIE - A LATTE FOOD
From alattefood.com
THE ULTIMATE FRUIT FLAVOR PAIRING CHART - THE BAKER'S ALMANAC
From thebakersalmanac.com
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE A CHERRY PIE THAT TASTES LIKE SUMMER
From tasteofhome.com
CHERRY PIE RECIPE- SHUGARY SWEETS
From shugarysweets.com
CHERRY PIE FILLING RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
EASY CHERRY BARS RECIPE (GREAT FOR A CROWD!) - DINNER, THEN DESSERT
From dinnerthendessert.com
CHERRY ALMOND PIE - DINNER, THEN DESSERT
From dinnerthendessert.com
DEEP-DISH CHERRY PIE WITH ALMOND PASTRY | CANADIAN LIVING
From canadianliving.com
CHERRY PIE CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY LEMON MERINGUE PIE RECIPE | THE LEAF
From leaf.nutrisystem.com
CHERRY ALMOND BUCKLE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love