HOW TO MAKE CHERRY PIE WITH FROZEN CHERRIES
Yield 6 pieces of pie
Number Of Ingredients 5
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 :
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
CHERRY CRUMBLE PIE WITH FROZEN CHERRIES
This delicious cherry pie is so easy to make. It's a giant hit with family and friends alike.
Provided by Chef Jeff
Categories Cherry Pie
Time 3h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, brown sugar, sugar, cinnamon, allspice, ginger, cloves, salt, and nutmeg for crumble topping in a food processor; process until thoroughly mixed, about 30 seconds. Add butter through the chute and process, scraping the sides as needed, until thoroughly mixed and mixture looks like wet sand.
- Transfer to a large bowl and stir in oats until thoroughly combined.
- Arrange frozen cherries in the pie crust in an even layer. Spread pie filling over top, then sprinkle with crumble topping. Place pie on a sheet pan.
- Bake in the preheated oven for 1 hour. Remove from the oven and let cool for 2 to 3 hours before serving.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 59.7 g, Cholesterol 11.5 mg, Fat 12.4 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 195.3 mg
CHERRY CRUMB PIE
Guests won't believe how quickly you made this sweet-tart pie. It starts with convenient canned pie filling.-Andrea Chapman, Helena, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 180mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY CRUMBLE PIE
Categories Fruit Dessert Bake Picnic Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 22
Steps:
- for crust:
- Blend flour, sugar and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Beat 2 tablespoons ice water and yolk in bowl to blend. Add to dough. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 30 minutes and up to 1 day.
- for filling:
- Mix cherries and juices, sugar, tapioca, kirsch and salt in bowl. Let stand until tapioca looks translucent, stirring occasionally, about 1 hour.
- for topping:
- Blend oats, flour, sugar, almonds, cinnamon and salt in large bowl. Add butter. Rub in with fingertips, pressing mixture together until moist clumps form; chill until ready to use.
- Preheat oven to 425°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 3/4 inch; fold under. Crimp edge decoratively. Spoon filling into dough-lined dish. Sprinkle with topping. Bake pie 30 minutes. Reduce temperature to 400°F. Continue to bake until filling is bubbling thickly and topping is brown and crisp, covering edges with foil if browning too quickly, about 25 minutes longer. Cool at least 30 minutes. Serve warm or at room temperature.
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