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.
HOMEMADE CHERRY PIE FILLING = THE BEST CHERRY PIE! RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- PIE CRUST: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. Note: If you don't own a food processor, you can use a pastry cutter or grate the butter into the flour. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. PIE FILLING: Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl. Note: I completely forgot about the reserved cherry juice, and the pie turned out perfectly anyway. I'm guessing the Clearjel is what saved the day! Combine the sugar, cinnamon, and tapioca or Pie Filling Enhancer or Clearjel. Stir this into the cherries until everything is evenly combined. Note: If using Clearjel, whisk it into the sugar before adding to the filling. Stir in the almond extract and salt. If you're using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell. Spoon the filling into the pastry-lined pan, and dot with butter, if desired. Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust. Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling. Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set-- at least 3 hours.
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
BEST CHERRY PIE
This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner
Provided by Luby Luby Luby
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Drain cherries, reserving 1/2 cup juice.
- Combine sugar, cornstarch and salt.
- Combine cherry juice, food coloring, almond extract and lemon juice.
- Add to dry ingredients, mixing well.
- Add cherries and mix well again.
- Add butter and let stand for 15 minutes.
- Pour cherry mixture into pie crust and finish top with lattice work pie crust.
- Bake for 50 to 55 minutes.
Nutrition Facts : Calories 410.5, Fat 16.5, SaturatedFat 4.7, Cholesterol 3.8, Sodium 327, Carbohydrate 63.9, Fiber 2.8, Sugar 39.2, Protein 3.6
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
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
CHERRY PIE FILLING
My grandmother used to can cherry pie filling to use all winter long. The only thing different that I do is add a little red food coloring to give it some color. You can also freeze this pie filling if you prefer. I am not listing any prep time because it depends on how fast you can pit the cherries.
Provided by Julie in TX
Categories Pie
Time 25m
Yield 7 Quarts
Number Of Ingredients 8
Steps:
- Blend the sugar, salt, and tapioca together.
- Add almond extract and water.
- Cook on medium high heat until thickened and bubbly, stirring constantly.
- Add lemon juice and cook an additional two minutes.
- Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
- Add enough food coloring to make the mixture a bright red.
- Bring the mixture to a rolling boil and cook for 1 minute.
- Ladle the mixture into hot, sterile jars.
- Leave 1/2 inch headspace.
- Seal the jars.
- Process in a boiling water bath for 25 minutes.
- Remove from water bath and place on kitchen towels on counter top to cool.
- When you're sure the jar is sealed, tighten the rings.
- If a jar doesn't seal properly, pour the pie filling into another sterile jar.
- Make sure the rim is clean before putting the lid on and reprocess.
- Or you could pour the pie filling into a freezer container and put in your freezer.
Nutrition Facts : Calories 1367, Fat 0.6, SaturatedFat 0.1, Sodium 246.3, Carbohydrate 351.9, Fiber 4.8, Sugar 226.6, Protein 4.4
BEST CHERRY PIE
Good ol' cherry pie...
Provided by Leia
Categories Desserts Pies Fruit Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
- Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
- When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
- On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
- Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 55.8 g, Cholesterol 33.2 mg, Fat 18.5 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.8 g, Sodium 296.6 mg, Sugar 30.4 g
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