Aunt Bettys Mock Cherry Pie Recipes

Steps:

• Put cranberries and raisins into a blender and chop up together.
• Sift flour and sugar together and add to fruit mixture.
• Add water and vanilla.
• Pour into an unbaked pie crust.
• Top with crust and cut slits for steam to escape.
• Bake at 425 degrees for 30 to 40 minutes.
• 5 minutes before it is done, brush with milk and sprinkle with sugar.
• Chill.
• (The taste is better when it is cold).

Steps:

• 1. Cherry Betty Ingredients: Preheat oven to 350. Lightly coat a 9×13 baking pan with cooking spray. Pour both cans of cherry pie filling into prepared baking dish. Top with cake mix. Sprinkle cinnamon over cake mix. Top with diced pecan pieces. Next, slowly drizzle melted butter over the entire dish. There is no need to stir this dish. It's best to layer these ingredients. As it bakes, the butter will creep through the cake mix and the cherry pie filling will bubble up. It's a great example of teamwork. Place in the oven and bake at 350 for 30 - 45 minutes, until top is golden brown and entire dish is bubbly.

Steps:

• 1. Cook over boiling water,stirring often, the cranberries will pop and the mixture will thicken. For some reason it takes longer sometimes, and today it did, so I added 1 Tbs. cornstarch in a little cold water, stirred it and added it to the cranberry mixture, and continued cooking it another ten minutes.
• 2. Some people like to add a little Vanilla extract to this. I don't always, but it does change it slightly, today I did add the vanilla.
• 3. Cool the filling, and prepare the pie crust, using a bottom crust, standard pie pan, and a top crust. *Note: Although this time I made one very large crust,bottom crust only and folded it inwards, giving it a "rustic look". I adjusted the time and baked it about 50 minutes.
• 4. For a two-crust pie I would Bake at 425 degrees for about 45 minutes.

Steps:

• Line a 9-inch pie pan with half the pastry. Make a lattice crust with remaining dough.
• In a saucepan, combine cranberries, raisins, sugar, flour and water; bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and let cool slightly . Stir in vanilla.
• Turn filling into pastry-lined pie plate. Moisten edge with water and top with lattice crust.
• Bake at 425F for 15 minutes. Reduce heat to 350F and bake another 20-30 minutes, or until crust is nicely browned and filling is bubbly.

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.