Cherry Pie A La Mode Ice Cream Recipes

Steps:

• Whisk eggs and salt together in a medium bowl. Set aside.
• Heat heavy cream, half-and-half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and cream just starts to bubble. Remove from heat.
• Whisk 1 cup of the hot cream mixture into the eggs in a slow stream. Whisk the egg mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F (90 degrees C), about 5 minutes. Remove from heat; whisk in vanilla and almond extracts.
• Let cool completely, stirring occasionally, about 15 minutes. Chill ice cream base, covered, 8 hours to overnight. Meanwhile, prepare pie crust squares and cherry pie filling.
• Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl.
• Heat oil in a frying pan to 350 degrees F (175 degrees C). Fry pie crust squares until cooked through and beginning to turn golden. Remove squares from the oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture. Stir to coat.
• Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream.
• Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream.
• Freeze base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Add pie crust pieces and dollops of frozen pie filling, broken off with a spoon, in the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• Place one crust in a 9" pie plate; set aside. Drain cherries, reserving juice. Measure 1/2 cup juice, adding water if necessary to equal 1/2 cup. Pour juice into a large saucepan. Whisk in sugar, salt and flour. Cook and stir over medium heat until thickened and glossy. Stir in remaining ingredients except garnish; spoon mixture into crust. Add remaining crust; flute edges and vent with a knife tip. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Continue baking 40 to 45 minutes, until bubbly and golden. Top each slice with a scoop of ice cream. Makes 8 servings.

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.

Steps:

• Preheat oven to 375°F.
• In a small mixing bowl, combine crust ingredients with a fork until mixture resembles wet sand. Press into the bottom and up the sides of a standard pie plate, using the back of a spoon or fingers.
• Combine filling ingredients in a large mixing bowl; set aside until juice begins to form (Note: If the cherries are especially juicy, add more cornstarch for thickening. Otherwise, the pie filling will not set up well). Pour cherry mixture into crust.
• In a small mixing bowl, combine topping ingredients until butter is thoroughly incorporated. With fingers, crumble atop cherry filling.
• Bake for 45-60 minutes or until topping is crispy and brown, and filling is bubbly.
• To allow the pie filling to set up well, cool for at least two hours on a wire rack.
• Cut into eight slices to serve. If desired, garnish each slice with a scoop of vanilla ice cream.

Steps:

• Mix pie filling & almond extract in ungreased 8x8x2" square baking dish.
• Place in COLD oven.
• Heat oven to 400 degrees.
• Mix Bisquick, 1 Tbl sugar, milk & butter with fork until a soft dough forms.
• Drop SIX spoonfuls onto warm filling. It's not meant to be a top crust, just 6 individual biscuits with filling showing inbetween.
• Sprinkle with additional sugar.
• Bake 18-20 minutes or until topping is lightly browned.
• Serve with vanilla ice cream.