Sugar Topped Cherry Pie Food

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.

CHERRY PIE WITH CRUMB TOPPING RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F. If your cherries are frozen, be sure to completely thaw and drain off most of the liquid. A little left behind is ok, but you want barely any.
• Add the cherries, sugar, cornstarch, and lemon juice to a medium saucepan. Cook over low heat, gently stirring, until the cornstarch and sugar dissolves, and the mixture is thick. Do not over-stir, or it will break up the cherries. Remove from the heat, stir in the vanilla and almond extracts and set aside.
• Roll out your pie crust until it is about 1-inch wider than your pie plate .
• Place the pie crust into the pie plate and crimp the edges.
• Gather your ingredients.
• Melt the butter.
• Stir the brown sugar, flour, vanilla extract, and cinnamon into the melted butter. Keep stirring until soft crumbs form.
• Pour the cherry pie filling into the prepared crust.
• Top with the crumb mixture, breaking up into pea sized balls as you sprinkle over the top.
• Bake until the crumb topping is browned and the filling is bubbling, 50 to 60 minutes. Check on the pie while it cooks and if the top becomes too brown, cover with aluminum foil for the remaining cooking time.
• Let cool for 15 minutes to allow the juices to gel together. Serve with vanilla ice cream or whipped cream. Enjoy!

SUGAR CRUST CHERRY PIE

Steps:

• Toss the cherries and sugar together with the kirsch and leave to macerate for 20 minutes.
• To make the pastry, put the flour in a food processor, add the butter and pulse to breadcrumbs.
• Add the superfine sugar and mix. Add the 2 egg yolks and pulse until the mixture comes together (you might need to add a splash of cold water as well). Wrap in plastic wrap and chill for 20 minutes.
• Heat the oven to 375°F Roll out half the pastry and line 1 large or 4 small pie dishes.
• Put the cherry mixture in the bottom then roll out the rest of the pastry and drape over the top and trim.
• Crimp and seal the edges then glaze all over with the remaining egg yolk. Bake for 30-35 minutes until the pastry is crisp and golden. In the last 5 minutes of cooking, sprinkle the brown sugar over.
• Rest for 10 minutes before serving with vanilla ice cream.

SUGARLESS CHERRY PIE

Steps:

• Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
• Prepare pie crust and line a pie plate.
• Place the cherrie mixture in the pie crust.
• Place butter slices on top of the cherries if desired.
• Cover with top pie crust and flute edges.
• Sprinkle with cinnamon if desired.
• Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
• Enjoy!

CRUMB-TOPPED CHERRY PIE

Steps:

• In a small bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. , Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.