Ground Cherry Pie I Food

GROUND CHERRY PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
• Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

FRESH CHERRY PIE

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.

GROUND CHERRY PIE

Steps:

• Preheat the oven to 425 degrees.
• For the crust: Combine flour and salt in a food processor.
• Slowly add cubes of chilled butter.
• Slowly add ice water until the dough forms a ball.
• Roll out the dough for the pie crust bottom and place in a pie pan.
• There is enough dough to make a lattice or rustic top crust.
• For the filling: Mix cherries, sugar, water, and flour in a bowl.
• Pour into pie pan on top of bottom crust.
• Make lattice or rustic top crust and place on top of filling.
• Bake at 425 degrees for 20 minutes. Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.

GROUND CHERRY PIE

Steps:

• Line a 9" pie pan with pastry and set aside.
• Preheat the oven to 400°.
• In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg and salt.
• Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries.
• Sprinkle the remainder of the sugar mixture over the cherries and dot with the butter.
• Top with a lattice designed or other decorative top crust.
• Bake for 10 minutes, then lower the heat for 350° and bake for 45-50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling in the center.
• Cool before cutting.

GROUND CHERRY PIE

Steps:

• Preheat oven to 425°F.
• Line a pie pan with pastry and fill with ground cherries.
• Beat eggs with salt; add sugar and flour.
• Add milk and vanilla; stir well.
• Pour over cherries and bake for ten minutes, then reduce the temperature to 350F and continue baking for an additional 25 to 30 minutes or until knife inserted in center comes out clean.
• Serve plain or garnished with lightly sweetened whipped cream (also delicious with a meringue topping).

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.

GRAPE AND GROUND CHERRY CRUMBLE PIE

Steps:

• Preheat the oven to 400°F.
• Toss the ground cherries, grapes, spices, cornstarch and half the sugar in a bowl and pour into the crust.
• Combine the remaining sugar, oats and butter in another dish, mixing with your fingers until crumbly.
• Sprinkle over the fruit mixture and pat down.
• Bake at 400F for 10 minutes, then reduce temperature to 350F and bake 20 minutes more.

GROUND CHERRY PIE I

Steps:

• Gently mix together the ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with half of the pastry.
• Pour the fruit mixture into the pastry-lined pan, and dot the top with the butter. Cover with top crust or lattice.
• Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce the heat to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until golden brown.

CHERRY PIE IV

Steps:

• In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
• On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
• Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
• Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
• Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
• Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
• Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
• Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.