THE BEST TART CHERRY PIE YOU'LL EVER EAT
Gorgeous tart cherry pie with a wonderful, golden crumb topping. This homemade dutch tart cherry pie has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of ice cream. This will be your new favorite cherry pie recipe!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dessert
Time 2h45m
Number Of Ingredients 15
Steps:
- Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
- To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
- Preheat your oven to 350 degrees F.
- While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
- Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.
- Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn't burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
- Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!
CHERRY HAND PIES
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.
Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
MIDWEST TART CHERRY PIE RECIPE - (4.4/5)
Provided by kelsa94
Number Of Ingredients 7
Steps:
- DRAIN cherries, reserving 1 cup liquid. Mix 1 cup sugar and cornstarch in medium saucepan. Add cherries and reserved liquid; stir. Cook on medium-high heat 12 min. or until mixture comes to boil and thickens, stirring constantly. Cook and stir 1 min.; cool completely. Stir in extract. HEAT oven to 375ºF. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition. (Mixture will be crumbly.) Shape into 2 balls; flatten slightly. Roll out half the dough on floured surface to 11-inch circle; place in 9-inch pie plate. Fill with cherry mixture. ROLL out remaining dough to 11-inch circle; cut into 10 (1/2-inch-wide) strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. Fold edge of bottom crust over ends of strips. Cut remaining dough into shapes with small cookie cutters; arrange on pie. Sprinkle with remaining sugar. BAKE 35 to 40 min. or until filling is hot and bubbly and crust is golden brown.
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.
TART CHERRY PIE
"My aunt and I are diabetic," remarks Bonnie Johnson of DeKalb, Illinois. "We both enjoy this yummy, fruity pie...and our friends even request this dessert when they come to visit."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pie crust. Cool completely. Store in the refrigerator.
Nutrition Facts : Calories 174 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
TART CHERRY LATTICE PIE
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 561 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 338mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
MICHIGAN CHERRY PIE
This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling. , Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 590 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 99g carbohydrate (65g sugars, Fiber 4g fiber), Protein 5g protein.
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