FRESH CHERRY PIE
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
HOMEMADE CHERRY PIE FILLING
Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 359 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 277mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY PIE (FILLING ONLY)
This recipe may be microwaved instead of cooked on the stove. If you wish to microwave it mix liquid, sugar and corn starch, microwave on "High" 2 or 3 minutes or until mixture thickens and boils. Stir once during cooking.
Provided by Vyrianna
Categories Pie
Time 5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Blend corn starch and sugar. (The amount of sugar can vary according to taste and if the cherries were frozen with sugar or not.)
- Drain juice from cherries and add water to make 3/4 cup liquid. Stir liquid into corn starch mixture.
- Stir mixture on high heat until mixture thickens and boils.
- Remove from heat, stir in almond extract and gently fold in cherries.
Nutrition Facts : Calories 77, Fat 0.1, Sodium 6.1, Carbohydrate 19.3, Fiber 0.9, Sugar 14.5, Protein 0.6
FRESH CHERRY PIE FILLING
A copycat version of what you get in a can, only fresher. Different kinds of cherries can be used (we have a sour cherry tree) and sugar can be increased or decreased to taste. Excellent on a fresh cheesecake.
Provided by Bakerette87
Categories Desserts Fillings Fruit Fillings
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
- Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 2 mg, Sugar 11.1 g
FRESH CHERRY PIE, WITH TAPIOCA
Fresh cherries are in season! What better way to use them than in a fresh cherry pie. Add a little cool whip lite on top to make it even sweeter for just a few more calories!
Categories Desserts Dessert Desserts Dessert
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
- In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
- Bake for 50 minutes, until golden brown.
- One, 9-inch pie. 8 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
CHERRY PIE
Categories Dessert Bake Fourth of July Kid-Friendly Cherry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 (9-inch) pie
Number Of Ingredients 19
Steps:
- Make dough:
- Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
- Turn dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
- Make filling and bake pie:
- Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
- Finely grind tapioca in grinder.
- Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.
- Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.
- Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
- Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).
- Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.
CHERRY PIE FILLING
This easy Cherry Pie Filling can be made with tart or sweet cherries and is perfect for a no bake pie or any cherry dessert. Plus the filling is gluten-free!
Provided by Dorothy Kern
Categories Dessert
Time 50m
Number Of Ingredients 5
Steps:
- Pit your cherries and place them in a medium saucepan with the water. Place over medium-low heat and cover. Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.
- Make a cornstarch slurry: add the cornstarch with an additional 1/4 cup of COLD water to a small bowl and stir with a spoon.
- Add the lemon juice if you feel the mixture is too sweet (see note).
- Stir the sugar into the cherries, then add the cornstarch slurry. Stir continuously while the mixture thickens, which will happen fast.
- Remove the cherries from the heat and place in a bowl or large jar. Cool to room temperature then chill until ready to use. You can also freeze. Will last up to 4 days in the refrigerator
Nutrition Facts : ServingSize 1 serving, Calories 83 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 17 g
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
HOMEMADE CHERRY PIE WITH FRESH CHERRIES
Classic cherry pie made from scratch, with the flakiest homemade crust and a delicious fresh cherry filling. Our buttery pie crust is the best and you can't beat a homemade sweet cherry pie. Serve with vanilla ice cream for the ultimate treat!
Provided by Jessica & Nellie
Time 3h45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 719 kcal, Carbohydrate 97 g, Protein 10 g, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 102 mg, Sodium 656 mg, Fiber 4 g, Sugar 34 g, UnsaturatedFat 14 g, ServingSize 1 serving
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.
CHERRY PIE FILLING
A homemade cherry pie filling! You can use fresh or frozen tart cherries.
Provided by mrsC
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 54.2 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 0.5 mg, Sugar 47.1 g
THE BEST CHERRY PIE (WITH FRESH OR FROZEN FRUIT) RECIPE
Here's how to make a flawless cherry pie every time, regardless of whether you use fresh or frozen fruit! It's always crispy on the bottom, flaky on the top, and perfection inside.
Provided by Stella Parks
Categories Dessert Fruit Desserts Pastry Pies Pie
Time 4h30m
Number Of Ingredients 14
Steps:
- For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.
- Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F (100°C) on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.
Nutrition Facts : Calories 460 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, Sodium 407 mg, Sugar 37 g, Fat 16 g, ServingSize One double-crusted 9-inch pie, UnsaturatedFat 0 g
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.
SOUR CHERRY PIE FILLING
Cherry pie filling is super easy to make at home, and perfect to have on hand or stored away in the freezer for whenever you need it. This recipe is perfect for pies, desserts, or any other sweet treat that calls for cherry pie filling.
Provided by Kelli Avila
Categories Sweet Pie
Time 30m
Number Of Ingredients 7
Steps:
- Add cherries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and cherry juice. Let sit until the sugars have started to dissolve, about 15 minutes.
- Transfer all ingredients to a large pot.
- Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. Off of the heat, stir in almond extract and butter.
- Pour into jars, and let cool completely. Store in the refrigerator until ready to use, up to 7 days. Or in the freezer, for up to six months.
More about "fresh cherry pie filling food"
FRESH CHERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (7)Category DessertServings 8Total Time 1 hr 15 mins
- Heat oven to 375°F. Gently unroll pie crust. Place crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom. Trim crust along pie plate edge.
- In large bowl, toss cherries and sugar to evenly coat. Add flour. Toss to coat. Spoon mixture into pie crust.
- Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut small slit in top for steam to vent.
THE BEST HOMEMADE CHERRY FILLING RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 3Calories 364 per servingCategory Dessert
- Combine together your cherries, water, salt, and sugar in a large saucepan and bring to a simmer over medium high heat, while stirring occasionally
- Combine together your ClearJel, lemon juice, 2 tablespoons water, and lemon zest to make a slurry
- Add your ClearJel to the simmering mixture and cook for 1-2 minutes until thickened. The mixture will continue to thicken as it cools
CHERRY PIE FILLING {NATURALLY SWEETENED!} - WELLPLATED.COM
From wellplated.com
5/5 (11)Total Time 25 minsCategory DessertCalories 128 per serving
- Place cherries into a large saucepan. Add 1/2 cup honey, lemon juice, cornstarch, and almond extract (if using), then stir to coat. Turn on the heat to medium. Cook the filling, stirring often, until glossy and thickened, about 5 - 10 minutes.
- Very carefully so as not to burn your tongue, taste the mixture. If you desire additional sweetness, add more honey a few teaspoons at a time. Remove pan from the heat and let the filling cool completely. Transfer to a storage jar.
FRESH CHERRY PIE FILLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (13)Total Time 20 minsCategory Dessert, Pie, IngredientCalories 244 per serving
HOMEMADE CHERRY PIE FILLING - LET'S DISH RECIPES
From letsdishrecipes.com
4.6/5 (36)Total Time 25 minsCategory PreservesCalories 199 per serving
- Place cherries, water, lemon juice, sugar cornstarch and salt in a medium saucepan. Bring to a boil over medium heat, then turn heat to low and stirring often, cook for an additional 10-15 minutes.
LOW CARB CHERRY PIE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
4.8/5 (6)Total Time 1 hr 45 minsCategory DessertsCalories 362 per serving
- Place the cherries, erythritol, xanthan gum and water into a small saucepan and bring to the boil.
- Place the flours, baking powder, cream cheese, xanthan gum, egg, butter, salt, baking powder and erythritol into a food processor and blend until you have a dough.
CHERRY PIE FILLING - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (12)Total Time 30 minsCategory DessertCalories 154 per serving
- Bring the cherry mixture to a boil. Reduce the heat to medium low and simmer for 8-10 minutes, stirring occasionally.
HOMEMADE CHERRY PIE FILLING - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 30Calories 313 per servingCategory Dessert
- In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, cornstarch, and cinnamon. Stir to combine.
- If your cherries are not very juicy, you may want to add water (from a few tablespoons to 1/2 cup depending on your fruit) to thin your sauce.
- Bring to a boil. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened (If your mixture is sticking to the pan, turn the heat down to low and add a splash of water). Remove from heat and allow to cool slightly.
- Preheat oven to 375 degrees Fahrenheit. Place prepared pie crust into an 8 or 9 inch pie pan. Fill with cherry pie filling, then place top pie crust over filling. Pinch the edges closed, then make a slit in the middle of the pie for steam to escape. Optionally, sprinkle with a tablespoon of granulated sugar before baking.
CHERRY PIE FILLING RECIPE (CANNING INSTRUCTIONS) - MELISSA ...
From melissaknorris.com
4.6/5 (7)Servings 4Cuisine AmericanCategory Dessert
- If using fresh cherries, put 6 cups at a time in 1 gallon boiling water and boil for 1 minute. Drain and process next batch of cherries. Keep boiled cherries in a bowl or pot with lid to keep warm.
- For frozen cherries: In a colander over a large bowl, drain thawed cherries until you have 4 cups or more cherry juice (you can use the extra for whatever your heart desires but I recommend using it for homemade fruit vinegar) https://melissaknorris.com/how-to-make-homemade-fruit-vinegar/
- Get your water bath canner ready with rack and water. Wash jars in hot soapy water and place in canner rack (in lifted position) to keep warm with canner on medium heat.
- In a large stainless steel pot, whisk together 4 cups cherry juice, sugar, and ClearJel (and cinnamon if using). Bring to a boil over medium-high heat, stirring almost constantly until its thick and bubbling (about 5 minutes or less). Add lemon juice, stir, and boil for 1 minute, stirring constantly. Add your cherries and fold in gently, stirring constantly, until it reaches a boil. Remove from heat.
FRESH CHERRY PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 282 per servingServings 12
- Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.
- Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.
- Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.
HOMEMADE CHERRY PIE FILLING RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (555)Category PieServings 9Total Time 30 mins
HOMEMADE CHERRY PIE FILLING IS THE BEST! - CREATIVE CULINARY
From creative-culinary.com
Reviews 19Estimated Reading Time 2 minsServings 8Total Time 15 mins
- Combine lemon juice, water or liqueur, sugar and cornstarch in a medium pan and mix thoroughly. Add cherries and gently stir to coat with liquid.
- Bring mixture to a boil; reduce heat to low and cook for about 10 minutes, stirring frequently and gently to not break up cherries; liquid mixture should be thickened.
FRESH SWEET CHERRY PIE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (3)Total Time 1 hr 30 minsCategory Dessert, PieCalories 217 per serving
- Line a large heavy-duty rimmed baking sheet or pizza stone with foil. Place in the oven and preheat oven to 400°F degrees.
- In a large mixing bowl combine the sugar, almond extract, salt, tapioca, cinnamon, lemon zest and lemon juice.
FRESH CHERRY PIE WITH LIME - VEGGIE DESSERTS
From veggiedesserts.com
5/5 (6)Total Time 1 hr 30 minsCategory DessertCalories 223 per serving
- Line a 23cm/9in pie or tart tin with the shortcrust pastry, trim the edges and reserve and refrigerate the excess pastry. Line the bottom with baking paper then weigh it down with baking beans or dried rice. Bake for about 12 minutes or until golden.
- Remove the paper and baking beans and cook the tart for a further 7 minutes. Remove from the oven but leave the oven on.
- Meanwhile, make the cherry pie filling: Remove the pits from the cherries with a pitter gadget (much easier!) or carefully with a knife.
BEST CHERRY FILLING FOR CAKES, PIES, TARTS, DESSERTS ...
From veenaazmanov.com
Ratings 28Total Time 15 minsCategory DessertCalories 180 per serving
- In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole.
- Combine the remaining water with cornstarch. Add it to the saucepan. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.
FRESH CHERRY PIE WITH HOMEMADE FILLING (VIDEO)
From gluesticksblog.com
Reviews 4Category DessertCuisine AmericanTotal Time 1 hr 20 mins
- Mix flour and salt in bowl. Cut in shortening and butter with a pastry blender or two forks until it resembles coarse crumbs the size of peas.
- Heat cherries and all of the filling ingredients in a medium sauce pan. Bring to a boil, while stirring. Reduce heat to LOW and simmer, stirring frequently to prevent burning, until thickened (3-5 minutes). Allow filling to cool before pouring into pie crust.
- Pour filling into pie pan that has the botton crust. Roll out top crust and place on top, pinching edges to seal. Cut a few slits for venting.If you'd like to make a lattice top follow our step by step instructions linked in the post.
CHERRY PIE FILLING - SIMPLE JOY
From simplejoy.com
5/5 (1)Servings 4Cuisine AmericanCategory Dessert
- In a large sauce pan over low to medium heat, combine the cherry juice, sugar, corn starch, and cinnamon. Stir consistently, allowing the mixture to thicken, about 3 to 4 minutes.
- Add in the almond extract and food coloring (if using). Then stir in the frozen cherries. Cook for another 1 to 2 minutes, alllowing the cherries to thaw. Remove from the heat.
HOMEMADE CHERRY PIE FILLING - FRESH CHERRY PIE FILLING
From dessertsonadime.com
5/5 (2)Total Time 20 minsServings 6Calories 184 per serving
CHERRY HAND PIES (CHERRY PIE FILLING) | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
Ratings 1Calories 232 per servingCategory Desserts
HOMEMADE FRESH CHERRY PIE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (4)Total Time 1 hr 40 minsCategory DessertCalories 400 per serving
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From erynwhalenonline.com
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From boulderlocavore.com
Ratings 8Category DessertCuisine AmericanTotal Time 47 mins
EDEN FOODS - EDEN RECIPES CHERRY PIE FILLING - FRESH …
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