CHOKECHERRY PIE
Make and share this Chokecherry Pie recipe from Food.com.
Recipe From food.com
Provided by Molly53
Time 20m
Yield 8 serving(s)
Steps:
- Combine first five ingredients in saucepan.
- Cook ingredients until thick, stirring constantly to avoid scorching.
- Cool.
- Pour into pie shell and place in refrigerator until thoroughly chilled.
- Serve with whipped cream or cream topping.
Number Of Ingredients: 6
Ingredients:
- 2 cups chokecherry juice
- 3 tablespoons cornstarch
- 1 cup sugar
- 1 pinch salt
- 1/2 teaspoon almond extract
- 1 9 in.baked pastry shell
BLACK FOREST CHOKECHERRY PIE
The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation
Recipe From food.com
Provided by Molly53
Time 25m
Yield 8 serving(s)
Steps:
- Divide juice into 1/2 cup and 1-1/2 cup portions.
- Mix cornstarch and 1/2 cup juice.
- Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
- Add cornstarch-juice mixture; cook to thicken.
- Add salt and almond extract.
- Set aside to cool.
- To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
- For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
- For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
- Spread onto pudding sauce carefully, using a spoon for best results.
- Mound the rest of the whipped topping around the edges or all in center.
- Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
- Serve chilled.
Number Of Ingredients: 11
Ingredients:
- 1 chocolate 9 inch pie shell, baked and cooled (add 1/4 cocoa and two tablespoons extra water to your favorite pie crust recipe or use Recipezaar #1)
- 2 cups chokecherry juice
- 3 tablespoons cornstarch
- 1 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 8 ounces cream cheese
- 3/4 cup powdered sugar
- 4 ounces whipped topping, such as cool whip
- 6 ounces whipped topping, such as cool whip
- 2 ounces whipped topping, such as cool whip
CHERRY PIE
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.
Recipe From foodnetwork.com
Provided by Food Network
Time 1h30m
Yield 1 (8-inch) pie
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.
Number Of Ingredients: 7
Ingredients:
- 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
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