Apple And Tart Cherry Pie Recipes

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ALMOND CHERRY PIE



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

Steps:

  • 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



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

Steps:

  • 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



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

Steps:

  • 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



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)

Steps:

  • 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



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

Steps:

  • 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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DIABETIC FRIENDLY TART CHERRY PIE RECIPES
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APPLE AND TART CHERRY PIE - 6 BITTERSWEETS RECIPES
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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