Cherry Vanilla Cream Pie Recipes

CHERRY CREAM PIE

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

OLD-FASHIONED CHERRY VANILLA PIE

Steps:

• Make dough:
• Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
• Make filling:
• In a small bowl stir together sugar, tapioca, salt, and cinnamon. In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.
• Line lower rack of oven with foil and preheat oven to 400° F.
• On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.
• On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips. Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm. Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie. Let lattice stand 10 minutes to soften. Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.
• Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.

CHERRY MERINGUE PIE

Steps:

• Preheat oven to 275ºF.
• Cut a brown paper bag or parchment paper to fit a round pizza pan.
• Place a serving plate on the round-cut paper and draw a circle with a pencil.
• Separate the egg whites from the yolks.
• Crack the egg over a separate bowl.
• There must not be any yolk in the whites or it will not whip correctly.
• By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk.
• Save the yolk for another use.
• Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy.
• Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks.
• Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides.
• Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate.
• Bake in the middle of the oven for 1 and 1/2 hours.
• It should be crispy and browned.
• Turn off oven, open door a notch, and let sit in oven another hour.
• Remove from oven and let cool completely before filling.
• Mix the first three ingredients with mixer and then stir in marshmallows.
• Fold in the whipping topping.
• Place a doily on the serving platter.
• Gently lift meringue from paper and place on serving dish.
• If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two.
• It should lift off of the paper easily.
• Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides.
• Pour berry filling on top.
• Cover with plastic wrap and refrigerate until serving time.
• Variation You can use any flavor of pie filling for this recipe.
• Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.

CHERRY CREAM PIE

Steps:

• Cream first three ingredients together. Blend until smooth.
• Add 1 cup whipped cream.
• Pour into pie shell.
• Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.

CHERRY-VANILLA ICE CREAM PIE

Steps:

• Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
• Mix ice cream and 1-1/2 cups pie filling; spoon into crust. Freeze 4 hours or until firm.
• Drizzle chocolate syrup over pie. Serve topped with remaining cherry pie filling.

VANILLA CHERRY PIE

Steps:

• First, make the pastry. Put the butter and flour in a food processor and whizz until the mixture looks like damp breadcrumbs. Add the sugar and pulse to combine. Whisk the egg yolks, 2 tbsp cold water and the vanilla in a bowl, then drizzle over the flour mixture. Pulse until the dough starts to clump together, adding a drizzle more water, 1 tsp at a time, if the dough feels dry - try not to add too much or the pastry will be tough. Tip out onto a work surface and knead briefly to bring everything together to a smooth dough. Break into 2 pieces, one a little larger than the other, wrap in cling film, pat into flat discs and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the larger piece of pastry from the fridge - if it feels a little firm, leave at room temperature for 20 mins to soften. On a floured surface, roll out to the thickness of a £1 coin. Use the pastry to line a 20-22cm metal pie plate or tin, leaving a little excess pastry overhanging - trim with a pair of scissors if necessary. Line the base with baking parchment and baking beans, and blind-bake for 20 mins. Mix the cherries, cornflour and sugar in a bowl. Add the cherry jam, vanilla and butter, and mix again.
• Remove the beans and parchment from the base, brush the pastry with some of the beaten egg white and bake for 5 mins more until golden. Trim the pastry to neaten.
• Turn the oven down to 180C/160C fan/ gas 4. Tip the cherries into the centre of the pie. Roll out the remaining pastry to the same thickness as before, large enough to cover the pie. Slide the pastry onto a well-floured sheet of baking parchment and, using your favourite mini biscuit cutter or the wide end of a piping nozzle, stamp out a scattering of shapes - we used a 2cm star cutter, but hearts or circles would look nice - just don't cut out too many or the pastry will collapse. Brush the egg white over the edge of the pie rim and all over the lid. Place a few cut-out shapes back on the pastry, if you like. Carefully lift the baking parchment and pastry, and slide the pastry lid onto the pie, removing the parchment. Trim the excess pastry, then use a fork to press the lid to the base. Bake for 35 mins.
• Brush the pie with the remaining egg white and scatter with the remaining 1 tbsp sugar. Bake for a further 5 mins until golden brown and bubbling. Leave to cool for at least 20 mins before serving with crème fraîche, thick cream or ice cream.

CHERRY VANILLA

Steps:

• Serve over 1 cup ice.

CHERRY MERINGUE PIE

Steps:

• In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form., Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.