Country Fair Cherry Pie Recipes

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GLAZED COUNTRY CHERRY PIE



Glazed Country Cherry Pie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6

Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/2 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
1 tsp. corn starch
3 tbsps. powdered sugar
1 1/2 tsps. milk

Steps:

  • HEAT oven to 400 degrees F. Coat cookie sheet with no-stick cooking spray.
  • PREPARE recipe for double crust pie. Roll entire recipe into one thick 10-inch circle. Stir preserves and cornstarch in small bowl until smooth. Spread on one-half of the dough, to within about 1-inch from the edge. Fold in half. Press edges together. Flute edges or press with a fork to seal.
  • BAKE 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Stir powdered sugar and milk in small bowl until blended. Spread over entire surface of pie. Cool 15 minutes or until glaze hardens.
  • If using a package of refrigerated pie crusts, place one crust on top of the other to make a thick crust.
  • For variation, try other Orchard's Finest® Preserves in this recipe - Coastal Vally Peach Apricot, Northwoods Blueberry, Northwest Triple Berry.

FRESH CHERRY PIE



Fresh Cherry Pie image

If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
1 large egg, beaten, optional

Steps:

  • Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

COUNTY FAIR PIE



County Fair Pie image

Make and share this County Fair Pie recipe from Food.com.

Provided by taillightsinsightbb

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup margarine or 1/2 cup butter, melted
1 cup sugar
1/2 cup all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts or 1 cup pecans
1 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1 (9 inch) pastry shells, unbaked

Steps:

  • in a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended.
  • stir in nuts and chips.
  • pour into pastry shell.
  • bake at 325 degrees for 1 hour or until golden brown.
  • cool on a wire rack for 1 hour.
  • store in refrigerator.

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