Dessert Cherry Pie Food

24 EASY CHERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

EASY CHERRY DELIGHT DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

DESSERT CHERRY PIE

Steps:

• Let cherries sit in juice with 1/4 cup sugar for 2 hours. Drain cherries, reserving juice; pour juice in a small saucepan.
• Soften gelatin in the cherry juice for 5 minutes. Mix in egg yolks and salt. Cook on low heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in almond extract, red food color, and cherries. Chill until room temperature, but not set.
• In a large glass or metal mixing bowl, beat egg whites until foamy. (Pasteurized egg whites take a while to whip; be patient.) Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold into cherry mixture. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill several hours or overnight before serving.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 15x10 sheet pan with baking spray.
• In a stand mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
• Add eggs, one at a time, then add extracts.
• Gradually fold in flour to butter mixture until combined and dough forms.
• Press 3 cups dough into prepared pan.
• Spread with cherry pie filling covering all the dough evenly.
• Drop remaining dough by teaspoonfuls over filling.
• Bake 35-40 minutes, or until golden brown.
• Cool completely in pan before glazing.

10 EASY WAYS TO USE CANNED CHERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a canned cherry recipe in 30 minutes or less!

CLASSIC CHERRY PIE RECIPE

Steps:

• Preheat the oven to 375°F.
• In a large saucepan set over medium heat, cook the cherries and sugar, stirring occasionally, for 5 minutes.
• In a small bowl, stir together the cornstarch, lemon juice, and salt until smooth. Fold into warm cherries. Cook 2-3 minutes, stirring frequently, until mixture is very thick. Remove from heat.
• Press 1 pie crust into the bottom and up the sides of a 9-inch pie pan. Pour the cherry mixture into the prepared crust.
• Unroll the remaining piecrust onto a lightly floured surface. Using a pastry wheel or knife, cut into 1-inch-wide strips. Weave strips in a lattice onto the cherry mixture. Trim the pastry strips even with the pie pan, and press the edges of the crusts together. Fold the edges under and crimp as desired. Brush the lattice with the heavy cream.
• Bake for 20-25 minutes, until the filling is hot and bubbly and the crust is browned. Let cool for at least 1 hour before serving.

28 BEST CHERRY DESSERTS

Steps:

• preheat oven to 350 degrees F (175 C)
• Grease a 9x9 baking dish and set it to the side
• In a small bowl, combine graham cracker crumbs and melted margarine.
• Mix graham crackers and margins well and press into the greased baking dish.
• Bake graham cracker mixture for 5 minutes and then cool.
• In a large bowl, combine cream cheese, vanilla, sugar, and almond extract. Mix well.
• In a medium bowl, whip cream until stiff peaks form. Fold the whipped cream into a cream cheese mixture.
• Spread cream cheese mixture over cooled crust. Spoon cherry pie filling over of mixture. Smooth with offset spatula or back of a spoon. Chill in the fridge until serving.

CHERRY PIE

Steps:

• For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine.
• Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them.
• For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use.
• Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it's a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.
• Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling.
• Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.
• Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.

TART CHERRY PIE

Steps:

• Preheat the oven to 425 degrees F. Line the bottom of a 9-inch pie dish with pie crust. Refrigerate.
• In a large bowl, stir together drained tart cherries, sugar, almond and vanilla extracts, tapioca, and food coloring. Let stand for 15 minutes then stir again.
• Pour into the prepared pie crust.
• With the other pie crust, cut into 1 1/2 inch strips. Create a lattice on top of pie filling then crimp the edges with a fork.
• Bake for 20 minutes then reduce the oven temperature to 350 degrees F. Bake for another 35-40 minutes.
• Cool completely before cutting and serving.