Cherry Pineapple Pie Recipe 465

Steps:

• Preheat oven to 350 degrees.
• Spoon pineapple evenly over bottom of 9 X 13 pan.
• Cover the pineapple with cherry pie filling.
• Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
• Drizzle entire surface with butter.
• Sprinkle coconut and pecans evenly over top.
• Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
• Let cool and serve with ice cream or whipped cream.

Steps:

• In a medium saucepan, combine the cherries, pineapple, and enough water to just cover the fruit. Add the corn starch, cinnamon stick, and maple syrup. Stir together, bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the fruit is somewhat tender and the filling is nice and thickened. Remove from the heat and set aside. Place one pie crust i n 9 inch pie plate. Pour the filling into the crust. Cut second pie crust into strips and lattice shape over the top of the filling. Then, in a ramekin, combine the vanilla, sugar, and cardamom. Stir vigorously to combine, then sprinkle over the lattice top. This sweet topping helps to give a little more crunch.

Steps:

• Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!

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.

Steps:

• In a bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract. Line a 9-in. pie pan with the bottom crust. Add filling; dot with butter. Top with lattice crust. Brush with milk and sprinkle with sugar. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown.

Steps:

• Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
• Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
• When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
• On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
• Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.