Best Cherry Pie Recipe With Frozen Cherries

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EASY CHERRY PIE (FROZEN CHERRIES/EXTREME LOW FAT)



Easy Cherry Pie (Frozen Cherries/Extreme Low Fat) image

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

double crust pie crust (to fit an 8-inch pie pan, see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust or use your own favorite pastry recipe)
1 (12 ounce) bag frozen unsweetened cherries (thawed and very well drained)
3/4 cup sugar
1 tablespoon cornstarch, plus
1 1/2 teaspoons cornstarch
1 tablespoon quick-cooking tapioca, plus
2 teaspoons quick-cooking tapioca
1 teaspoon half-and-half cream
2 -3 teaspoons sugar

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

GRANDMA'S CHERRY PIE IS EVERYONE'S FAVOURITE!



Grandma's Cherry Pie is Everyone's Favourite! image

Grandma's Cherry Pie recipe is a simple, yet tried and true recipe that uses sweet frozen cherries and that will turn a novice baker into a rockstar! Homemade Cherry Pie tops the list of favorite summer fruit pies.

Provided by Judy

Categories     Dessert

Number Of Ingredients 5

4 cups cherries, sweet - frozen or fresh pitted cherries*
3/4 cup + 1 tbsp sugar* (1 cup sugar sour cherries)
¼ cup corn starch
1 tbsp. lemon juice
pie crust for a 2 crust pie (bottom layer and lattice pie crust top)

Steps:

  • If using frozen cherries, make sure they are thawed.
  • Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously - you don't want the cherries or sugar to burn. Remove from heat.
  • In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
  • Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
  • Remove from heat and let it cool before using.
  • Pour the cherry pie filling into your prepared pie crust, top with the second crust and crimp the edges.
  • I would use a pie crust shield to keep the edges from overbrowning.
  • Place the cherry pie on a baking tray and bake for 20 minutes at 400F
  • Reduce heat to 375F and then bake for another 30 to 35 minutes. Remove from the oven and let cool.

Nutrition Facts : Calories 342 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 121 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

HOW TO MAKE CHERRY PIE WITH FROZEN CHERRIES



How to Make Cherry Pie With Frozen Cherries image

Yield 6 pieces of pie

Number Of Ingredients 5

2 pie crust shells ( for top and bottom )
4 cups cherries ( unsweetened sour - frozen or fresh pitted cherries )
1 cup sugar
1/4 cup corn starch
1 tbsp lemon juice ( freshly squeezed )

Steps:

  • If using frozen cherries, make sure they are thawed.Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously - you don't want the...

Nutrition Facts :

CHERRY PIE



Cherry Pie image

Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 (8-inch) pie

Number Of Ingredients 7

4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Steps:

  • Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
  • Preheat the oven to 375 degrees F.
  • Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
  • Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

THE BEST CHERRY PIE



The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

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.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g

PIE FILLING FROM FROZEN SWEET CHERRIES



Pie Filling from Frozen Sweet Cherries image

This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe.

Provided by Dorel

Categories     Pie

Time 1h15m

Yield 2 pies

Number Of Ingredients 5

6 -6 1/2 cups thawed frozen dark sweet cherries, and juice
1/8 teaspoon salt
1/2-1 cup sugar (I only use 1/2 cup, we don't like our pies too sweet)
4 -5 tablespoons cornstarch
2 tablespoons lemon juice, fresh or bottled

Steps:

  • Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
  • Mix sugar with cherries and juices and cook till bubbling.
  • Stir constantly if cooking on stove stop.
  • In the microwave I cook at 5 minute intervals and stir in between.
  • Add the reserved juice/cornstarch mixture and stir to mix.
  • Cook for about 3 minutes until thickened.
  • Cool and use in your favorite pie crust.

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