Cherry Parfait Pie Recipes

CHERRY PARFAIT

Steps:

• Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve.

CHEERY CHERRY PARFAITS

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1/4 cup pudding into each of four parfait glasses. , Layer each with 1/3 cup cookie crumbs and 1/4 cup pie filling. Top with the remaining pudding and cookie crumbs. Refrigerate for 1 hour before serving.

CHERRY CREAM PARFAITS

Steps:

• In a large bowl, whip cream until soft peaks form. Gradually add the sugar, vanilla and salt; beat until stiff peaks form. Fold in sour cream. , Set aside six cherries from pie filling. Spoon half of the remaining pie filling into parfaits glasses; top with half of the cream mixture. Repeat layers. Top with reserved cherries.

THE BEST CHERRY PIE

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.

CHERRY PARFAIT PIE

Steps:

• Dissolve gelatin in hot water in a 2 quart saucepan.
• Add cherries.
• Add ice cream in pieces and stir until melted.
• Chill until thickened, but not set, about 10 to 20 minutes.
• Turn into pie shell.
• Chill until firm, about 15 to 25 minutes.

PRETTY CHERRY PARFAITS

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

CHERRY PARFAIT PIE

Steps:

• 1. In small saucepan combine water and lemon juice. Sprinkle gelatin over water mixture. Let stand for 5 minuteS. Cook and stir over low heat until gelatin dissolves. Set aside.2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, vanilla and lemon peel. Beat until combined. Gradually beat gelatin mixture into cream cheese mixture. Beat in sour cream. Fold in whipped topping.3. Spoon 1 cup of pie filling into crust. Spread cream cheese mixture on top. Refrigerate at least 4 hours or until set.4. Top with remaining pie filling. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

PRETTY CHERRY PARFAITS

Steps:

• Combine filling and extract; set aside.
• In a bowl, combine sour cream and milk.
• Stir in pudding mix; beat on low speed for 2 minutes.
• Spoon half of pudding mixture into large glasses; top with half of pie filling.
• Repeat layers.
• Garnish with whipped topping and almonds.
• Refrigerate until serving.

DRIED CHERRY PARFAIT

Steps:

• Warm the wine in a small saucepan. Add the cherries and set aside for 30 minutes. Drain the cherries and spread them on paper towels to remove excess moisture.
• Place half the cherries in each of two large-stemmed goblets. Sprinkle with half the brown sugar.
• If using fromage blanc, beat it lightly to smooth it. With the cottage cheese, puree it in a blender or force it through a sieve to smooth it. Mix either cheese with the yogurt. Spoon the cheese mixture over the sugared cherries in the goblets, then add the remaining cherries and sprinkle with the rest of the brown sugar on top. Serve at once.

CHERRY PIE

Steps:

• First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
• Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
• If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
• Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
• Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
• Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.