Christmas Cherry Pie Food

CHERRY FLUFF SALAD

Steps:

• Combine sweetened condensed milk, cherry pie filling, marshmallows, pineapple, and pecans; stir until well mixed and uniform in color.
• Add Cool Whip, stirring gently until well mixed.
• Refrigerate for at least 4 hours before serving.
• While pecans are optional, we love the flavor combination of the cherries and pecans, and love the little crunch pecans lend to the salad.

HOMEMADE CHERRY PIE WITH FRESH CHERRIES

Steps:

• In the bowl, put the all-purpose flour, a pinch of salt, the powdered sugar, and the cubed cold butter.
• With your clean hands, start mixing the butter with the rest of the ingredients. You want to break down the butter until you get small pea-sized pieces, it doesn't matter if some are bigger than others. Be careful not to overwork the butter. These bits of un-mixed butter will help to create the flakiness of the crust. You can make this step with a pastry cutter or a food processor.
• Once you achieve said consistency, add the egg yolks and mix.
• Add tablespoons of cold water one by one, mixing in between. You want to achieve a consistency that is not too wet. It needs to stay barely together when pressed and should not stick to your hands. It's best to add the very cold water one tablespoon at the time, and check if the dough needs more water or not. Remember you can always add, but never take out.
• Keep mixing until you form a ball of dough, you should end up with a "clean" bowl.
• Divide into two balls and form each into a disk, wrap it in cling wrap and let it cool in the fridge for 30 minutes. This will allow the flour to hydrate and drop the temperature of the dough a bit.
• Crusts can be made ahead and frozen up to 8 weeks. Defrost for 2-3 hours or until dough is soft before rolling and shaping.
• Start by preheating your oven at 400 F /200c.
• Prepare the cherries by removing the pits, for this you can use a cherry pitter, or cut them in half and remove the pits.
• In a large bowl combine the pitted cherries, cornstarch, sugar, vanilla & almond extract, and lemon juice. Set aside.
• Roll out one of your pie dough disks: on a floured surface roll it until you reach a 1/4 inch (13mm) inch thickness as it follows: Roll a bit up and down and then turn 90º to one side. Roll again in the same direction and then turn again 90º. Keep rolling until you obtain the desired thickness.
• Roll the other dough disk, cut it in strips with a knife or a pastry wheel cutter, and set it aside.
• Line the pie pan with the first rolled crust and adjust the dough making sure there are no air bubbles underneath. Do not worry about the excess dough you are going to use it to create a nice decoration on the border.
• Fill the pie pan with the cherry mixture, discarding any excess liquid formed in the bowl.
• Create the lattice top crust by placing 4 dough strips on top of the pie pan leaving some space between them. Fold the second and third strips up & place two more strips on the opposite direction creating a crossed pattern and repeat all around the pie. The idea is to obtain weaving effect, by having always one strip up, one down.
• Press together the excess bottom crust with the end of the strips and crimp the edges with your fingers, or use a fork to press them together. Whisk the egg whites, then brush the surface of the crust.
• Bake for 15 minutes at 400°F, then reduce the heat to 350°F or 180C and bake for 30-40 minutes depending on your oven. Keep an eye on the crust, so it doesn't get too browned, if it starts to get two brown move it to a lower rack or place a piece of foil on the pie.
• Once fully baked, let the pie cool so that the filling will fully set. Sprinkle some powdered sugar to garnish and serve with vanilla ice cream.

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

HOLIDAY CHERRY PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
• Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
• Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
• Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.

CHERRY PIE

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.

CHRISTMAS CHERRY PIE

Steps:

• Drain cherries reserving 2 tbsp juice.
• In a large saucepan combine sugar and flour.
• Stir in the pineapple, cherries and reserved juice.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat.
• Add gelatin powder; stir until dissolved.
• Stir in food coloring if desired.
• Cool until partially set.
• Stir in bananas and pecans.
• Pour into the pie shell.
• Refrigerate for at least 3 hours before serving.
• Garnish with whipped topping.

EASY 3-STEP HOLIDAY CHERRY PIE

Steps:

• Place one ready-made pie crust in a pie pan.
• Pour in pie filling.
• Using remaining pie crust, cut holly-leaf shapes (or any shape you prefer) and decorate pie edge.
• Mix together beaten egg with water, brush on decorations.
• Bake at 425-degrees for 40 minutes or until crust is golden brown.

CHRISTMAS CHERRY PIE RECIPE - (4.4/5)

Steps:

• Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set. Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.