Homemade Cherry Pie With Canned Cherries Recipes

HOMEMADE CHERRY PIE WITH CANNED CHERRIES

Steps:

• Step 1. Prepare for baking by preheating the oven to 425 degrees. Roll out your first pastry shell and line it in a 9 inch pie pan. Roll out the second pastry and have it ready to put on the top.
• In a saucepan, mix together the sugar, flour, almond extract, and cherry juice in a saucepan. While stirring constantly, cook over medium heat until the mixture thickens and comes to a boil.
• Place the drained cherries in a large bowl and pour the hot sauce over the cherries. Stir it together gently.
• Pour the hot cherry pie filling into the pastry lined pie pan you prepared earlier.
• Cut slits in the top pastry shell and place on the top of the pie. Seal and flute the edge.
• Step 3. Bake at 425 degrees for 35-45 minutes.
• You'll know the pie is done when the crust is golden brown and the filling is bubbly.
• Serve warm with a scoop of ice cream.

CHERRY PIE FROM CANNED CHERRIES

Steps:

• Preheat oven to 425 degrees
• Pour entire contents of canned cherries into sauce pan as well as your cornstarch, sugar, and salt. Stir until cherries are evenly coated
• Bring mixture to medium high heat and cook for 10-15 minutes while stirring constantly. Cornstarch will begin to bubble and then thicken. Remove from heat after mixture has bubbled for about 1 minute
• Stir in your almond extract (or vanilla extract)
• Add one pie crust to bottom of pie pan. Trim off excess crust from edges
• Pour cherry pie filling into pie crust lined pie pan
• Cut butter into slices and evenly space them on top of your pie filling
• Add second pie crust on top of pie. Cut slits if you didn't make a lattice crust.
• Pinch edges of crust together with your fingers. Cover crust edge in aluminum foil
• Bake for 10 minutes at 425 degrees. Then reduce heat to 350 degrees and bake for an additional 30-35 minutes. Your pie is done when your crust is golden brown and your filling is bubbling up
• Carefully remove from oven and cool on a wire rack
• Serve and enjoy!

CHERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.
• In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.
• Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.