Strawberryraspberrychocolate Cherry Cordial Pie Recipes

CHOCOLATE CHERRY CORDIAL PIE

Steps:

• For Crust: Combine until crumbly flour, finely chopped almonds, sugar, butter, milk and almond extract. Press into bottom and sides of a lightly greased deep 10-inch glass pie dish. Preheat oven to 450 degrees F and bake for about 5 minutes or until light golden. Cool. For Chocolate Sauce: Combine in a small saucepan cocoa, oil and warm water. Heat until mixture is smooth. Add sugar. Bring to a boil, stirring constantly. Remove from heat and add 1/4 cup butter and vanilla. Stir until butter melts. Set aside. For Batter: In a small mixer bowl of electric mixer, combine flour, sifted with baking powder, salt, powdered sugar, butter, milk, egg, vanilla, and almond extract. Beat for 2 minutes or until smooth. To Assemble: Have ready chopped medium almonds and half a can of cherry pie filling. Spoon cherry pie filling into bottom of crust. Carefully spoon all of the batter to cover cherries. Stir chocolate sauce and pour over batter. Lastly sprinkle with almonds. Preheat oven to 325 degrees F and bake pie for 45-50 minutes or tests done. Cool pie, then chill. Serve with whipped cream.

CHERRY CORDIAL PIE

Steps:

• In a heavy saucepan mix together sugar, flour, and cornstarch.
• Stir in some of the milk until a heavy paste forms.
• Gradually stir in remaining milk.
• Cook over medium heat, stirring until nicely thickened, aroound 8-10 minutes.
• Whisk together egg yolks and egg until slightly frothy.
• Stir in 1 cup of the thickened milk mixture whisking well.
• Pour into remaining milk mixture in pan.
• Cook over medium heat, stirring constantly until bubbles JUST appear.
• Remove from heat.
• Stir in butter, vanilla and almond extracts, continuing to stir until the butter is melted and well incorporated.
• Press a piece of plastic wrap on the surface and cool completly.
• In the top of a double boiler over simmering water melt the chocolate morsels with water.
• Spread evenly over the bottom of the pre-baked crust.
• Arrange cherries over chocolate layer.
• Pour filling slowly around the cherries and over crust.
• In a medium saucepan heat cream until small bubbles appear around edge of pan.
• Remove from heat.
• Stir in chocolate morsels until well combined and glossy.
• Stir in butter.
• Pour into a bowl, cool until slightly thickened.
• Pour frosting over pie smothing the top evenly.
• Chill.

CHERRY CORDIAL CREAM PIE

Steps:

• Pastry Shell Directions SPREAD cherry preserves inside the pie shell; set aside. Filling Directions COMBINE in a medium saucepan SPLENDA Granular, cornstarch, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. BEAT egg yolks slightly in a small bowl with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into yolks. Add egg yolk mixture to filling in saucepan. Bring to a gentle boil, stirring frequently. Reduce heat to low. Add chocolate baking pieces and stir until melted. POUR filling into baked pastry shell. Chill 3 hours or until set. Garnish with Maraschino cherries

CRANBERRY CHERRY PIE

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

WHIPPED CHOCOLATE AND CHERRY PIE

Steps:

• In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely. , Fold 3/4 cup whipped topping into chocolate mixture. Pour into crust. Cover and refrigerate for at least 30 minutes. , Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight.

CHERRY-RASPBERRY PIE

Steps:

• Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
• Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
• Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
• Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.