Chokecherry Pie Recipes

CHOKECHERRY PIE

Steps:

• Preheat oven to 400°F.
• Roll the pie dough into a large circle and line your 9-inch pie plate with this dough. Roll the second piece of dough into a large circle and cut into 1-inch strips - set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
• In a small bowl combine all your ingredients, making sure to coat evenly.
• Pour your berry mixture in to the prepared dough lined pan.
• Make a latice top over the pie and trim the remaining strips. Then crimp the edges.
• Mix an egg yolk with some water, and brush the surface of the pie.
• Cover the edges of the pie with foil so it doesn't burn.
• Bake for 25 minutes at 425°F then remove the foil.
• Bake for an additional 15 minutes until the filling bubbles.

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 PEAR PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

CHERRY HAND PIES

Steps:

• In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

BOOZY CHERRY-CHOCOLATE PIES

Steps:

• Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely.
• Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake. Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.

CHOKECHERRY PIE

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.

BLACK FOREST CHOKECHERRY PIE

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.