BADA BING CHERRY PIE
Categories Berry Dessert Bake Fourth of July Quick & Easy Summer Edible Gift Parade
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 450°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
- 2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes.
- 3. Add the almond extract and the orange zest; toss well.
- 4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
- 5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.
FRESH DARK CHERRY & ORANGE PIE
A Fresh Dark Cherry & Orange Pie that is soooo tasty, you may want to freeze up some extra cherries and make it all year long.
Categories Dessert
Time 1h30m
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Position rack in lower third of the oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large bowl. Toss cherries, orange zest, orange juice, and vanilla with sugar mixture and set aside.
- Roll out 1 pie crust disk on a floured surface to a 12-inch round. Transfer to a 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using a small star cookie cutter, cut out the dough leaving a 1 inch edge all the way around. Pour the cherry mixture into the dough lined dish. Dot with butter. Place the star cut out dough round on top. Fold bottom crust up over ends of strips and crimp edges with your fingertips to seal.
- Place pie on a rimmed baking sheet or over aluminum foil and bake 15 minutes. Reduce oven to 375°F. Bake about 1 hour more, or until cherry filling is bubbling and crust is golden brown, cover edges with foil if they are browning too quickly. Transfer pie to rack and cool completely before serving.
ZESTY CHERRY-ORANGE PIE
For a simple dessert that's both sweet and tart, indulge occasionally. Try this recipe, made with tart pie cherries from your pantry. It's great with your favorite ice cream!
Provided by cannedfood
Categories Pie
Time 1h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- (Note: If time is short you can use refrigerated pie dough.) For the Crust: Place almonds, flour and sugar in the work bowl of a food processor, fitted with a metal blade. Scatter butter on top of the mixture and pulse just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide the dough into two pieces, one slightly larger than the other, and shape into 1-inch-thick discs. Wrap the dough pieces separately in plastic wrap and chill for 30 minutes. Heat oven to 375ºF.
- For the Filling: Combine the cherry pie filling, orange liqueur and orange zest in a medium bowl and mix until thoroughly blended. Place the larger dough on a lightly floured board and roll out into an 11-inch circle. Press the dough into a 9-inch tart pan with a removable bottom and trim the edges. Roll the smaller dough into a 10-inch circle and cut into 10, 3/4-inch-wide strips. Spoon filling onto the pastry dough in the tart pan and spread to an even thickness. Arrange the dough strips in lattice pattern on top of filling. Gently press the ends into pastry shell and seal with the fingertips. Bake for 40 to 45 minutes until pastry is golden brown. Remove from the oven and cool on a wire rack for 20 minutes. Remove the ring of the pan and cool.
- Nutritional Information Per Serving: Calories 370; Total fat 16g; Saturated fat 8g;Cholesterol 55mg; Sodium 25mg; Total carbohydrate 52g; Fiber 2g; Protein 5g; Vitamin A 10%DV; Vitamin C 6% DV; Calcium 4%DV; Iron 10%DV *Daily Value.
Nutrition Facts : Calories 376.9, Fat 17, SaturatedFat 7.9, Cholesterol 56.9, Sodium 53.6, Carbohydrate 51, Fiber 2.2, Sugar 7.9, Protein 5.9
EASY CHERRY PIE (FROZEN CHERRIES/EXTREME LOW FAT)
This is a pie that can be made all year long as it is made with frozen cherries, the filling is fat free so enjoy a few pieces without guilt! make certain to measure the full amounts of each cornstarch and tapioca :)
Provided by Kittencalrecipezazz
Categories Pie
Time 1h19m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 425 degrees.
- Prepare a glass 8-inch pie plate.
- Roll out one pastry into about a 9-1/2-inch circle.
- Gently fit into bottom of the pie plate.
- In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.
- Spoon the cherry mixture into the pie crust.
- Top with remaining pastry.
- Press edges of bottom and top pastry together, then trim and flute.
- Cut a couple of steam vents in the top pastry.
- Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.
- Place the pie on a baking sheet to catch spills.
- Bake at 425 degrees for 10 minutes.
- Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).
- Cool pie on a rack, before slicing.
Nutrition Facts : Calories 116.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.2, Sodium 18.9, Carbohydrate 29.4, Fiber 0.7, Sugar 26.1, Protein 0.4
ORANGE PIE
Try your hand at this easy Orange Pie. Even non-bakers can make this simple Orange Pie. Just get out the ready-to-use refrigerated pie crust and surprise the family with something bright and sunny and topped with delicious COOL WHIP!
Provided by My Food and Family
Categories Recipes
Time 5h55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.
- Beat egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.
- Bake 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FRESH ORANGE PIE
I love the fresh strawberry and blue berry pies, in which the fresh fruit is enfolded in a glistening glaze. Would any other fruit work in this same way, I wondered. Then I found not one, but two, such pies with unusual fruit. One is a fresh pineapple pie (posted) and the other is this one in which fresh orange segments rest in a luscious glaze and just invite you to give it a try.
Provided by Lorraine of AZ
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
- Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
- Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
- Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
- To serve: garnish with toasted coconut.
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