HOMEMADE CHERRY PIE WITH CANNED CHERRIES
Enjoy homemade cherry pie all year long with the convenience of canned cherries - no pitting required!
Provided by Rita Joy
Time 1h5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 84 milligrams sodium, Sugar 34 grams sugar, UnsaturatedFat 3 grams unsaturated fat
CHERRY PIE WITH CANNED CHERRIES
Make and share this Cherry Pie With Canned Cherries recipe from Food.com.
Provided by spyranch
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.
SUMMER CHERRY PIE (WITH CANNED CHERRIES) RECIPE - (4.7/5)
Provided by Canela
Number Of Ingredients 16
Steps:
- For crust: Join 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. Meanwhile, prepare filling: In a pot cook slow heat the cherries, sugar, orange juice,cinnamon, orange peel, cornstarch and salt, mix and cook for a while until is thickness. Set aside by 20 minutes. Preheat oven to 190 ° C. 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. . Spoon cherry filling into crust. Place dough strips across pie in 1 direction and 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. 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 not more. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
ALWAYS DELICIOUS CHERRY PIE
Sweet and sour cherry pie. Incredibly yummy with vanilla ice cream! Be sure to get the regular cherries, not cherry pie filling.
Provided by Jody Clark
Categories Desserts Pies Fruit Pie Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. Roll out top crust, and set aside.
- Measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. Mix together sugar, arrowroot powder, cinnamon, and salt. Stir into syrup until dissolved. Increase heat to high, and bring syrup to a boil. Cook for 1 to 2 minutes, or until thickened. Remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
- In a large bowl, combine cherries and thickened syrup. Gently toss until evenly coated. Pour filling into pie crust. Cover with top crust, and crimp edges with fork. Make a few fork vents in top pie crust to allow steam to escape during baking.
- Bake in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C). Continue to bake for 30 minutes. Allow to cool for 3 hours before serving.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 79 g, Cholesterol 3.8 mg, Fat 16.4 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 343.7 mg, Sugar 47.9 g
LATE-SUMMER CHERRY PIE
Categories Fruit Dessert Bake Fourth of July Picnic Cherry Summer Party Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- 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.
- Meanwhile, prepare filling:
- 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.
- Test-kitchen tip:
- A fluted pastry wheel will cut lattice strips with pretty scalloped edges, but a sharp knife works fine, too.
SUMMER CHERRY PIE
It was always a race to get the cherries off the tree before the birds ate them all. My husband worked hard, because this is his favorite pie.
Provided by Melaine
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a large bowl, stirring until cherries are coated.
- Spoon into pie shell and top with pie crust.
- Fold edges under and flute, cut slits in top of crust.
- Bake at 375 for 55-60 minutes.
Nutrition Facts : Calories 291.3, Fat 7.6, SaturatedFat 1.9, Sodium 161.8, Carbohydrate 55.6, Fiber 2.2, Sugar 40.6, Protein 2.3
CHERRY PIE IV
This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category.
Provided by Ben S.
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 6h
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
- On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
- Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
- Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
- Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
- Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
- Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
- Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 69 g, Cholesterol 3.8 mg, Fat 27.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 15 mg, Sugar 37.8 g
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5/5 (1)Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
- Make crust. In a food processor, pulse flour, sugar and salt to blend. Add cubed butter and lard and pulse on/off until mixture resembles coarse meal. You should still see pieces of butter and lard. Transfer mixture to bowl and add 5 tablespoons of ice water. Mix with a fork until dough starts to clump together. If too dry, add more ice water by teaspoonfuls until you can gather dough into ball. Divide in half and flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour.
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