FRESH DARK CHERRY & ORANGE PIE
A Fresh Dark Cherry & Orange Pie that is soooo tasty, you may want to freeze up some extra cherries and make it all year long.
Categories Dessert
Time 1h30m
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Position rack in lower third of the oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large bowl. Toss cherries, orange zest, orange juice, and vanilla with sugar mixture and set aside.
- Roll out 1 pie crust disk on a floured surface to a 12-inch round. Transfer to a 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using a small star cookie cutter, cut out the dough leaving a 1 inch edge all the way around. Pour the cherry mixture into the dough lined dish. Dot with butter. Place the star cut out dough round on top. Fold bottom crust up over ends of strips and crimp edges with your fingertips to seal.
- Place pie on a rimmed baking sheet or over aluminum foil and bake 15 minutes. Reduce oven to 375°F. Bake about 1 hour more, or until cherry filling is bubbling and crust is golden brown, cover edges with foil if they are browning too quickly. Transfer pie to rack and cool completely before serving.
ZESTY CHERRY-ORANGE PIE
For a simple dessert that's both sweet and tart, indulge occasionally. Try this recipe, made with tart pie cherries from your pantry. It's great with your favorite ice cream!
Provided by cannedfood
Categories Pie
Time 1h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- (Note: If time is short you can use refrigerated pie dough.) For the Crust: Place almonds, flour and sugar in the work bowl of a food processor, fitted with a metal blade. Scatter butter on top of the mixture and pulse just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide the dough into two pieces, one slightly larger than the other, and shape into 1-inch-thick discs. Wrap the dough pieces separately in plastic wrap and chill for 30 minutes. Heat oven to 375ºF.
- For the Filling: Combine the cherry pie filling, orange liqueur and orange zest in a medium bowl and mix until thoroughly blended. Place the larger dough on a lightly floured board and roll out into an 11-inch circle. Press the dough into a 9-inch tart pan with a removable bottom and trim the edges. Roll the smaller dough into a 10-inch circle and cut into 10, 3/4-inch-wide strips. Spoon filling onto the pastry dough in the tart pan and spread to an even thickness. Arrange the dough strips in lattice pattern on top of filling. Gently press the ends into pastry shell and seal with the fingertips. Bake for 40 to 45 minutes until pastry is golden brown. Remove from the oven and cool on a wire rack for 20 minutes. Remove the ring of the pan and cool.
- Nutritional Information Per Serving: Calories 370; Total fat 16g; Saturated fat 8g;Cholesterol 55mg; Sodium 25mg; Total carbohydrate 52g; Fiber 2g; Protein 5g; Vitamin A 10%DV; Vitamin C 6% DV; Calcium 4%DV; Iron 10%DV *Daily Value.
Nutrition Facts : Calories 376.9, Fat 17, SaturatedFat 7.9, Cholesterol 56.9, Sodium 53.6, Carbohydrate 51, Fiber 2.2, Sugar 7.9, Protein 5.9
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
BAKED FRESH CHERRY PIE
YUMMY--uses fresh cherries!
Provided by Cali
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
- In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
- Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
Nutrition Facts : Calories 410.4 calories, Carbohydrate 60.9 g, Cholesterol 5.7 mg, Fat 17.8 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 285.6 mg, Sugar 35.4 g
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LATE-SUMMER CHERRY PIE RECIPE | BON APPéTIT
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- Whisk milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes.
- Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine. Add cherries and toss to blend. Let stand 30 minutes.
- Preheat oven to 400°F. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Roll out second disk on lightly floured work surface to 12x8-inch rectangle. Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips. Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Sprinkle 1/4 cup sugar over lattice.
- Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
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