CHERRY PIE III
This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category.
Provided by Beth Campbell
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
- Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
- Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
- Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.
Nutrition Facts : Calories 506 calories, Carbohydrate 62.9 g, Cholesterol 3.8 mg, Fat 27.5 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 12.6 mg, Sugar 34.6 g
HOLIDAY CHERRY PIE
Delicious crumb-crust cherry pie. It's great served warm with vanilla ice cream or whipped topping.
Provided by Kari Becerra
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 65 g, Cholesterol 30.5 mg, Fat 24.4 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 393.4 mg, Sugar 10.5 g
EASY 3-STEP HOLIDAY CHERRY PIE
Make and share this Easy 3-Step Holiday Cherry Pie recipe from Food.com.
Provided by Laniakea
Categories Pie
Yield 10 serving(s)
Number Of Ingredients 4
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.
NORTH POLE CHERRY PIE
A frozen dessert combining the sweetness of cherries with the saltiness of pretzels. In Step 3, I freeze overnight. Cooking time is really chilling time.
Provided by echo echo
Categories Frozen Desserts
Time 2h40m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine pretzel crumbs with butter, mix well, and pat into bottom and sides of a 9" pie plate.
- Chill about 1 hour.
- Soften ice cream slightly, spoon into shell and freeze until firm (at least 1 hour).
- About 20 minutes before serving, combine cherry filling and almond extract, spread over pie and return to the freezer 15 minutes.
- Remove pie; let sit at room temp about 5 minutes until just soft enough to cut into wedges.
- Alternative: Refrigerate cherry pie filling while pie freezes; mix w/ almond extract and spread on pie 5 minutes before serving.
Nutrition Facts : Calories 332.4, Fat 19.4, SaturatedFat 12.2, Cholesterol 61.9, Sodium 152.3, Carbohydrate 37.8, Fiber 0.9, Sugar 15.2, Protein 2.9
EASY FRESH CHERRY PIE
I came up with this recipe by not reading the directions carefully on a cherry pie recipe I found one day, and thought I had ruined the pie. But the end result of that "mistake" was the best cherry pie I have ever had. If you like a cherry pie that is not too sweet, and allows the cherry flavor to really come through, I think you will enjoy this. The crust on this pie is very flaky and buttery.
Provided by SwtSouthernCook82
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Pit and halve cherries, set aside.
- In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
- To make the crust stir together flour and salt.
- Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
- Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
- Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough).
- You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
- Prick bottom crust with a fork.
- Add the cherry filling into the crust.
- If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
- I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
- Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
- Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.
LATTICE-TOPPED TRIPLE-CHERRY PIE
Provided by Jeanne Thiel Kelley
Categories Fruit Dessert Bake Fourth of July Cherry Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Strain syrup from Morello cherries into measuring cup. Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend. Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan. Cover and simmer over medium-low heat until cherries are plump, about 10 minutes. Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer. Discard cinnamon stick, nutmeg, and star anise. Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes. Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes. Transfer pie filling to medium bowl and cool completely. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
- Position rack in bottom third of oven and preheat to 400°F. Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon cooled filling into crust. Roll out second pie crust disk on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips. Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired. Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips. Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
- Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
- Serve pie lukewarm or at room temperature with vanilla ice cream.
HOLIDAY FRUIT PIE
My mom is an excellent pie maker, so I learned from the best. If my pie with cranberries and pineapple seems tart, sprinkle sugar on the lattice. -Courtney Stultz, Columbus, KS
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 430 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 311mg sodium, Carbohydrate 53g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE CHERRY PIE
I've been making this almost 30 years. It's my all time family favorite. This will be a recipe that you will want to make over and over. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by GREENTHUMB30
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
- In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
- Before serving, garnish pie with whipped cream and maraschino cherries.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 46.3 g, Cholesterol 103.7 mg, Fat 29.5 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 16 g, Sodium 325 mg, Sugar 20.1 g
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