Grandmas Cherry Pie Recipes

GRANDMA'S FRENCH CHERRY PIE

Steps:

• Mix together cream cheese, sugar, & vanilla until well-combined and creamy.
• Fold in whipped topping.
• Spread into the graham cracker pie crust.
• Top with cherry pie filling.
• Refrigerate at least 4 hours, serve, and enjoy!

CHERRY PIE

Steps:

• For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper.
• Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust).
• Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even.
• Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg.
• For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter.
• Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg.
• Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer.
• Let cool before slicing. Serve with vanilla ice cream.

CLASSIC CHERRY PIE

Steps:

• Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs. Or mix flour and salt in mixing bowl and cut int butter and shortening with pastry blender. Sprinkle about 5 T. water over flour mixture; process or mix with fork until dough comes together, adding remaining water as needed. Divide dough into 2 pieces, one twice as big as the other. Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.
• Meanwhile make filling: Mix sugar and cornstarch in large bowl. Add cherries, vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.
• Heat oven to 425 degrees.
• Roll out larger piece of pastry to 14" circle on well-floured surface. Line 9" deep dish pie plate with pastry and trim to a 1" overhang. Mix egg and 1/4 t. salt and brush over bottom and side of pastry. Stir cherries and pour into pastry. Top with butter.
• Roll out remaining dough to 10" circle. Cut into 1/2" strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust. Fold over edges and crisp. Brush rim and lattice with glaze.
• Bake 15 minutes. Reduce heat to 375 degrees and bake until crust is golden and cherries are tender, 30-40 minutes longer. If edges brown too quickly, cover with strips of aluminum foil.

GRANDMA'S CHERRY PIE

Steps:

• Drain cherries, reserving 1 cup juice. Set cherries aside.In a large saucepan, stir 3/4 cup of the sugar, cornstarch and salt. Stir in 1 cup cherry juice until smooth. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened and clear. Remove from heat.Stir in remaining 3/4 cup sugar, butter, optional mace, vanilla, almond extract and food color until blended. Stir in cherries set aside to cool.Preheat oven to 400°. On a lightly floured surface, roll half of the dough to 1/8-inch thickness. Fit loosely into a 9-inch pie plate. Pour cooled filling into pie shell. Roll remaining dough to 1/8 -inch thickness and place overfilling. Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges underseal and flute. Cut a decorative design in center of pie to permit steam to escape.Beat egg with water. Brush top of pastry with egg mixture and sprinkle with sugar.Bake for 25 to 30 minutes or until crust is golden brown. Cool to room temperature before serving.