Sunrise Cherry Pie Food

SUNRISE CHERRY PIE

Steps:

• Drain pineapple reserving two tablespoons syrup
• Combine softened cream cheese, vanilla, and reserved syrup, mixing until well blended
• Stir in 1/4 cup pineapple and 1/2 cup pie filling
• Gradually add sugar to cream, beating until soft peaks form
• Fold into cram cheee mixture
• Pour into crust
• Top with remaining pineapple and pie filling
• Chill until firm

SUNRISE CHERRY PIE

Steps:

• Drain pineapple, reserving 2 Tbsp. juice. Mix cream cheese, vanilla and reserved juice until blended. Add 1/4 cup pineapple and 1 cup pie filling. Stir in COOL WHIP.
• Spoon into crust. Top with remaining pineapple and pie filling.
• Refrigerate 3 hours or until firm.

SUNRISE CHERRY PIE

Steps:

• Drain pineapple, reserving 2 tablespoons syrup.
• Combine reserved syrup, softened cream cheese, and vanilla, mixing until well blended.
• Add 1/4 cup pineapple and 1/2 cup pie filling; mix lightly.
• Gradually add sugar to cream, beating until stiff peaks form.
• Fold into cream cheese mixture.
• Pour into crust; top with remaining pineapple and pie filling.
• Chill several hours or overnight.

SUNBURST CHERRY BLOSSOM PIE

Steps:

• For the Pie Crust:
• Place flour, salt and shortening in a bowl. Cut in shortening using a pastry blender until pea-sized pieces form. Add water and toss with a fork until mixture holds together. Refrigerate until chilled. Cut in half and roll out bottom crust to fit 9-inch pie pan. Roll top crust and cut spokes with serrated cutting wheel. Fold spokes to center and set aside.. Extra trim from crust may be use for cutting cherry blossoms.
• For the Cherry Blossoms:
• Roll out excess trimmings from crust. Cut of circles of pie dough to desired size with round cookie cutter. With knife, cut petals. Place dried cheery or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated 425 degrees F oven. Sprinkle with baking glitter, if desired.
• For the Filling:
• Drain cherries. Place in a glass mixing bowl and microwave until at least room temperature. Pour melted butter over cherries. Mix sugar, vanilla bean seeds and tapioca and add to bowl. Combine cherry juice concentrate, almond extract and food coloring. Pour over cherries and mix gently. Place in pie shell Unfold top crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle with granulated sugar. Bake at 425 degrees F for 50 minutes. Cover crust with foil when desired color appears. Remove pie from oven. Decorate with cherry blossoms and glaze.
• For the Glaze:
• Mix together powdered sugar and cream until a thin stream appears when the spoon is lifted from the bowl. Drizzle glaze over pie while still hot.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

FRESH SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
• Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
• Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
• Mix egg white and milk together in a small bowl and brush over the top of the pie.
• Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.