Country Fair Cherry Pie Recipes

GLAZED COUNTRY CHERRY PIE

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.

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.

COUNTY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes. , Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie., To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack., Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool., To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

COUNTRY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt; stir in cherries until blended. Let stand for 30 minutes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning., Meanwhile, roll out remaining pastry to 1/8-in. thickness. Cut into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.

COUNTY FAIR PIE

Steps:

• In a mixing bowl,beat the butter,sugar,flour,eggs and vanilla until well blended.
• Stir in nuts and chips.
• Pour into pie shell.
• Bake at 325 for 1 hour or until golden brown.
• Cool.