" PINK STUFF " ( CHERRY PIE FILLING, PINEAPPLE DESSERT
My husband and children would literally die without this for the holidays! And it is SO easy! My husband says it is a side dish. I say it is a dessert.
Provided by cookinmamma
Categories Dessert
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well.
- Serve chilled. Your family and friends will go nuts.
Nutrition Facts : Calories 338.9, Fat 12.2, SaturatedFat 9.7, Cholesterol 13.5, Sodium 70.3, Carbohydrate 55.1, Fiber 0.8, Sugar 37.7, Protein 4
MOM'S PINK STUFF DESSERT ( CHERRY PIE FILLING, PINEAPPLE )
My mom use to make this for dessert all the time and when I take it to pot luck dinners it was always a hit. My friends renamed the recipe "Pink Stuff".
Provided by lesliecoy
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl, cover and chill for at least 30 minutes.
- Place in a pretty bowl and enjoy.
Nutrition Facts : Calories 495.1, Fat 25.8, SaturatedFat 15.5, Cholesterol 9.1, Sodium 192.4, Carbohydrate 65.9, Fiber 8, Sugar 49.3, Protein 5.3
CHERRY-PINEAPPLE PIE RECIPE - (4.6/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the cherries, pineapple, and enough water to just cover the fruit. Add the corn starch, cinnamon stick, and maple syrup. Stir together, bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the fruit is somewhat tender and the filling is nice and thickened. Remove from the heat and set aside. Place one pie crust i n 9 inch pie plate. Pour the filling into the crust. Cut second pie crust into strips and lattice shape over the top of the filling. Then, in a ramekin, combine the vanilla, sugar, and cardamom. Stir vigorously to combine, then sprinkle over the lattice top. This sweet topping helps to give a little more crunch.
CHERRY PINEAPPLE PIE
"My husband never liked cherry pie, until I added pineapple," says Carolyn Bartley of Curtice, Ohio.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract. , Line a 9-in. pie pan with the bottom crust. Add filling; dot with butter. Top with lattice crust. Brush with milk and sprinkle with sugar. Bake at 375° for 50-60 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 271mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY PIE
Provided by Katie Lee Biegel
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper.
- Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust).
- Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even.
- Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg.
- For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter.
- Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg.
- Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer.
- Let cool before slicing. Serve with vanilla ice cream.
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
AMAZING CHERRY PINEAPPLE CRUMBLE
Easy to make with a cake mix and oh, so good. For a more fruity dessert, double the pineapple and cherry pie filling.
Provided by Recipe Reader
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spoon pineapple evenly over bottom of 9 X 13 pan.
- Cover the pineapple with cherry pie filling.
- Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
- Drizzle entire surface with butter.
- Sprinkle coconut and pecans evenly over top.
- Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
- Let cool and serve with ice cream or whipped cream.
CHERRY PIE FILLING, PINEAPPLE FLUFF
This is a cool, light and refreshing dessert that is great for barbeques, picnics or potlucks. You just dump the 5 ingredients into a bowl, stir, chill and serve! Looks very pretty served in a clear bowl :)
Provided by Karen..
Categories Dessert
Time 5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix all ingredients until well combined.
- Chill for an hour or two and then serve!
CHERRY PINEAPPLE FLUFF
Talk about easy, this dessert is just that; and very impressive as well. Just 10 mins to make? Oh, Yeah!!! For those of you who prefer a less sweet taste, BecR suggested you replace some of the whipped topping with sour cream. Or even just adding some sour cream. ENJOY!
Provided by Nana Lee
Categories Dessert
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
- Put in small decorative dessert dishes or stemmed wine glasses.
- Chill in the refrigerator at least 2 hours before serving.
- NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!
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