CHERRY PIE DESSERT
"A friend shared this recipe with me," says Alisha Rice of Albany, Oregon about this easy dessert with a shortbread-like crust. It's buttery but crunchy and kids will absolutely love it.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking dish. , Bake at 350° for 18-20 minutes or until lightly browned. Cool completely on a wire rack. Spoon pie filling over crust; spread with whipped topping. Store in the refrigerator.
Nutrition Facts : Calories 312 calories, Fat 16g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY PIE
Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 1 (8-inch) pie
Number Of Ingredients 7
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.
CHERRY PIE BARS
These scrumptious Cherry Pie Bars brings out the best that cherries have to offer. The crumble topping is so amazing and complements the cherries with the perfect combination of tart and sweet. It is hard to keep from picking up the little bit of crumbs that end up on your plate and sweeping them in your mouth. They are so...
Provided by Beth Pierce
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat over to 350 degrees. Spray 9 X 9 inch baking dish with nonstick cooking spray.
- 2. In medium bowl whisk sugar, baking powder and flour. Cut in butter with pastry knife until mixture is crumbly.
- 3. In small bowl whisk together egg, vanilla and almond extract. Slowly stir egg mixture into flour/butter mixture.
- 4. Remove 1 1/2 cups of the mixture to separate bowl. Stir in oats and set aside.
- 5. Press crumb mixture (without oats) gently into bottom of baking dish. Top with cherries, then with crumb mixture with oats. Bake for 55-60 minutes or until lightly browned and bubbly on the edges.
SWEET CHERRY PIE
Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
- On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
- Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
- Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.
Nutrition Facts : Calories 389 g, Fat 19 g, Fiber 2 g, Protein 3 g
CHERRY DESSERT
This is done up beautifully in a trifle type bowl or any glass bowl that you can see thru. Especially pretty for the holidays.
Provided by CoffeeB
Categories Gelatin
Time 3h20m
Yield 2/3 cups, 18 serving(s)
Number Of Ingredients 8
Steps:
- REserve 1/3 cup cherry pie filling for garnish.
- Set aside.
- Stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved.
- Stir in cold water and remaining cherry pie filling.
- Refrigerate 45 minutes or until slightly thickened.
- Place cake cubes in a 3 quart serving bowl.
- Spoon jello mixture over cake.
- Refrigerate 45 minutes or until set but not firm.
- Pour milk into large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 minutes.
- Gently stir in 2 cups of the coolwhip.
- Spoon over jello mixture in bowl.
- Refrigerate 2 hours or until set.
- Top with remaining coolwhip and reserved cherry pie filling.
- Store leftover dessert in refrigerator.
Nutrition Facts : Calories 199.6, Fat 4.8, SaturatedFat 3.7, Cholesterol 5.7, Sodium 269.8, Carbohydrate 37.1, Fiber 0.2, Sugar 25.4, Protein 2.6
EASY CHERRY DELIGHT DESSERT (NO-BAKE)
This is a really great dessert, plan ahead this needs to chill for a minimum of 3 hours or overnight is even better.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
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.
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