Chokecherry Pie Recipes

Steps:

• Divide juice into 1/2 cup and 1-1/2 cup portions.
• Mix cornstarch and 1/2 cup juice.
• Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
• Add cornstarch-juice mixture; cook to thicken.
• Add salt and almond extract.
• Set aside to cool.
• To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
• For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
• For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
• Spread onto pudding sauce carefully, using a spoon for best results.
• Mound the rest of the whipped topping around the edges or all in center.
• Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
• Serve chilled.

Steps:

• Combine first five ingredients in saucepan.
• Cook ingredients until thick, stirring constantly to avoid scorching.
• Cool.
• Pour into pie shell and place in refrigerator until thoroughly chilled.
• Serve with whipped cream or cream topping.

Steps:

• Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely.
• Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake. Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.

Steps:

• In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.