Apple And Tart Cherry Pie Recipes

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Almond Cherry Pie image

I love trying new recipes for Christmas, but my husband can't get enough of the traditional classics-like this cherry pie.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 11

2 cans (14 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon red food coloring, optional
Pastry for double-crust pie (9 inches)
1 egg yolk, lightly beaten
Additional sugar


  • Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.

Nutrition Facts : Calories 424 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 271mg sodium, Carbohydrate 64g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.


Always Delicious Cherry Pie image

Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling.

Provided by Jody Clark

Categories     Desserts     Pies     Fruit Pie Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

1 deep dish pastry for double crust
2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
1 (16 ounce) can pitted sour cherries, drained
¾ cup white sugar
3 tablespoons arrowroot powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon unsalted butter, melted
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
⅛ teaspoon red food coloring


  • Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
  • Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
  • In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
  • Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 79 g, Cholesterol 3.8 mg, Fat 16.4 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 343.7 mg, Sugar 47.9 g


Apple and Cherry Tarts image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

3 cups all-purpose flour, plus more for rolling
3/4 cup confectioners' sugar, sifted
1 pinch salt
9 ounces (1 stick 2 tablespoons) unsalted butter, chilled and cubed
6 tablespoons ice water
1 pound fresh or frozen cherries, pitted
3 Granny Smith apples, peeled, cored and diced into 3/4-inch cubes
1 1/2 tablespoons cornstarch
4 tablespoons caster sugar (superfine)
1 egg white, lightly beaten


  • Pulse the flour, confectioners' sugar, and salt in a food processor until just combined. Add the butter and process until the mixture resembles coarse bread crumbs. Add the ice water gradually and process until the dough holds together when pressed between two fingers. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Lightly grease 8 cups of a 12-count muffin pan and line the pockets with strips of parchment paper hanging over the edges. These will help you lift out the tarts.
  • On a lightly floured work surface, roll out the pastry dough until it is 1/8-inch thick. Cut out 8 pastry circles, and use them to line the muffin pan cups. Cut out 8 additional circles to serve as the tart crust.
  • In a medium bowl, toss together the cherries, apples, cornstarch and sugar, and spoon the mixture into the pastry cups. Top the tarts with the pastry circles, and crimp the edges together with a fork. Cut a small vent in the top of each of the tarts, brush them evenly with the egg white, and bake until they are golden, about 35 to 40 minutes.


Apple and Tart Cherry Pie image

Categories     Fruit     Dessert     Bake     Thanksgiving     Apple     Cherry     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

3/4 cup sugar
4 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
3 to 3 1/4 pounds large Granny Smith or Pippin apples (about 6), peeled. quartered, cored, sliced crosswise
3/4 cup dried tart cherries
1/4 cup cherry preserves
2 Easy Pastry Dough disks
1 egg, beaten to blend (for glaze)


  • Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.
  • Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under, crimp edge. Brush crust (except edge) with glaze.
  • Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)


Apple and Dried-Cherry Lattice Pie image

Categories     Dessert     Bake     Apple     Cherry     Fall     Gourmet

Number Of Ingredients 16

For filling
2 pounds Granny Smith, Braeburn, or other tart apples
1/3 cup granulated sugar
1/2 cup dried sour cherries, dried cranberries, or raisins
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 stick (1/4 cup) unsalted butter, softened
For pastry dough
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 cup chilled vegetable shortening
4 to 6 tablespoons cold water
2 tablespoons milk
1 tablespoon sugar


  • Make filling:
  • Peel, halve, and core apples and cut into 1/4-inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, butter, and remaining 2 tablespoons flour.
  • Make pastry dough:
  • In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1-inch-thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11-inch round and fit into a 9-inch pie plate (1-quart capacity), leaving 3/4-inch overhang. Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap.
  • Preheat oven to 350°F.
  • Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11-inch round and with a fluted pastry wheel cut round into 1 3/4-inch-wide strips. Repeat procedure with remaining dough.
  • Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar.
  • Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on rack and serve warm or at room temperature.

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  • Combine brown sugar, flour, and Chinese five spice powder in large bowl. Add apples and cherries; gently toss until well coated.
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  • Pit your cherries and place them in a medium saucepan with the water. Place over medium-low heat and cover. Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.
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Preheat the oven to 425F. Meanwhile make the filling. Place the cherries and sliced apples in a large bowl. Add the sugar, tapioca, salt, lemon juice, and almond extract and toss to combine. Set aside while rolling out the top crust. For the top crust, roll out the second half of the pie …
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  • Roll out half of the pie dough on a lightly floured surface into a 12 inch circle. Fold the dough in half and gently transfer to a 9 inch pie plate. Place in the refrigerator while you make the filling and roll out the top crust.
  • Meanwhile make the filling. Place the cherries and sliced apples in a large bowl. Add the sugar, tapioca, salt, lemon juice, and almond extract and toss to combine. Set aside while rolling out the top crust.
  • For the top crust, roll out the second half of the pie dough. Use a star cookie cutter (you can use varying sizes if desired) to cut out pieces of dough.
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2018-01-30  · For this cherry pie filling recipe, you can use either sweet cherries for a sweet cherry pie or tart cherries for a sour cherry pie. As you’ll see in the recipe, the only difference between them is …
  • Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
  • Make the cherry filling: In a medium bowl, mix together sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. Set aside for 10 minutes.
  • Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
  • Spread cherry filling in an even layer onto pie crust, and dot with butter on top. If you choose to make a lattice pie, this is how you do it. Otherwise, place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. Brush the crust with a thin coating of milk or cream, then sprinkle with sugar.
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Cherry pie is created in the same basic way that other fruit pies like blueberry and apple pies. You can follow the instructions below to make a pie crust from scratch. However, if you don’t want to take the time to do so, feel free to use a refrigerated pie …
Estimated Reading Time 5 mins
  • Using a pastry blender or a fork, incorporate the butter into the flour mixture, cutting it into smaller and smaller bits.
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  • If using frozen cherries, let stand at room temperature 30 minutes or until partially thawed. Meanwhile, in a mixing bowl stir together the 2 cups flour and the salt.
  • Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half.
  • On a lightly floured surface, flatten each ball of dough with your hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter.
  • In a large bowl combine cherries and apple slices. Add sugar mixture. Toss to coat. Transfer to pastry-lined 9-inch pie plate. Dot fruit with margarine or butter.
  • Bake in a 375 degree F oven for 25 minutes (50 minutes if using frozen cherries). Remove foil. Bake for 20 to 25 minutes more or until the top is golden and filling is bubbly.
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2014-07-03  · In large-size bowl combine sugar, cornstarch, and cayenne. Add apples, cherries, and reserved cherry juice. Gently toss to coat. Fill pastry with fruit mixture. Place remaining pastry on top of fruit. Crimp edges. Cut several slits in pastry. Brush with milk and sprinkle with sugar. Place a baking sheet lined with foil below pie in oven. Place ...
Estimated Reading Time 1 min
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2018-10-10  · Ground Cherry Apple Pie Recipe. 6 cups of peeled, sliced cored apples; 2 cups of ground cherries (husk’s removed) 2 tbsp. of flour; 1/4th cup of brown sugar; 1 tbsp. of chopped finely diced candied dried ginger; 1 tbsp. of cinnamon; 1 tsp. of ginger; 1 pinch of nutmeg or all spice. Ok, you will need enough pie dough to make either a top and bottom or a like in this one, a bottom shell with ...
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Recipe Apple-Pear-Cherry Pie. By Jennifer Armentrout October/November 2015 Issue. Scott Phillips. Servings: 8 to 10. This pie is best when made ahead and baked straight from the freezer. Leftovers—should there be any—are great for breakfast. Ingredients For the filling. 1/2 cup granulated sugar; 1 cup (about 5 oz.) dried tart cherries; 2 lb. (about 4 large) firm, tart apples (such as ...
Estimated Reading Time 3 mins
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2014-11-25  · Peel, core and quarter the apples, then cut into 1/2-inch wedges. Place in a large bowl, add the cherries and brandy, and toss to coat. In a small bowl, stir together the granulated sugar and flour, then sprinkle over the apples. Position a rack in the lower third of an oven and preheat to 400°F. Lightly butter a large baking sheet.
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2020-02-06  · Apple & Cherry Pie. Preheat a conventional stove to 350 degrees F. or a stove to 330 levels F. Get rid of the apples from the fridge. Slide the parchment and also dough onto the baking sheet. Mix the sugar as well as cinnamon in a little dish. Organize fifty percent of the apples in a solitary layer on the dough, leaving a 2-inch edge all the ...
Estimated Reading Time 4 mins
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2018-05-18 · Spread mixture evenly into pie crust. Cover and refrigerate 2 hours, or until firmly set. Meanwhile, in a medium saucepan, combine cherries, dry cook-and-serve pudding mix, dry gelatin, …
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Apple and Tart Cherry Pie. From 6 Bittersweets Adapted from Bon Appétit Serves 8 to 10 10 to 12 tablespoons sugar 4 1/2 tablespoons cornstarch 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamom 3 to 3 1/4 pounds large Cortland apples (about 6), peeled. quartered, cored, sliced crosswise 3/4 cup dried tart cherries 1/4 cup cherry preserves 2 teaspoons ...
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Top Asked Questions

What is the recipe for apple cherry pie?
Apple-Cherry Pie. Ingredients. 2 cups fresh or frozen pitted tart red cherries. 1 cup sugar. 2 tablespoons all-purpose flour. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 3 cups peeled, cored, and thinly sliced apples.
How to make tart cherry pie filling?
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.
How do you make apple and cherry tart sauce?
Peel and slice apples discarding the core, set in large mixing bowl. Strain juice from canned tart cherries and place cherries with the apples in the mixing bowl. Add lemon juice to cherry juice then add water to make 3/4 cup. Add to a small sauce pan.
What is the best way to cook cherries and apples?
{{model.addEditText}} Print Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender.

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