COUNTRY FAIR CHERRY PIE
A homemade cherry filling peeks out from a star-shaped pastry top. You can try different shapes for other occasions and also add almond extract for another flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt; stir in cherries until blended. Let stand for 30 minutes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning., Meanwhile, roll out remaining pastry to 1/8-in. thickness. Cut into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.
Nutrition Facts : Calories 511 calories, Fat 23g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
SOUTHERN SUMMER PEACH-CHERRY PIE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
- In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie.
- Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.
SWEET GLAZED CHERRY PIE
My mother-in-law found this recipe in a Better Homes and Garden and requested that I make it. I had never made a cherry pie before, but the recipe was so easy and everyone loved it! It has become a family favorite.
Provided by Chef Luciano
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, frozen dark cherries and vanilla in large bowl. Allow cherries to thaw and stir.
- Line pie plate with pastry.
- Distribute sliced almonds evenly on top of the crust.
- Pour can of pie filling on top of almonds.
- Next pour dark cherry mixture on top of filling.
- Cover with second pastry.
- Poke small slits on top crust.
- Bake at 350 until crust is golden brown.
- Mix powdered sugar and milk to create a glaze.
- Distrubute over top and you are done.
Nutrition Facts : Calories 587.5, Fat 25.7, SaturatedFat 5.4, Cholesterol 0.1, Sodium 330.7, Carbohydrate 83.8, Fiber 4.3, Sugar 22.8, Protein 6.6
CHERRY GLAZE PIE
Make and share this Cherry Glaze Pie recipe from Food.com.
Provided by jeswes54
Categories Dessert
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place sweetened condensed milk in mixing bowl. Add the real lemon juice and blend with a whisk until blended (not stirring to hard). Add the vanilla and almond extract. Stir until well blended. Add Cool Whip or whip cream by folding into other ingredients. Pour into a prepared baked pie shell. (I use Pillsbury Roll Out pie crust here, they are great and a great time saver). Place in refridgerator for about 2 hours before serving. Take out, pour can of cherry pie filling on top (you can use any kind of pie filling here, blueberry tastes great also!). Put a couple of dollops of whip cream on top if desired.
Nutrition Facts : Calories 423.2, Fat 18.2, SaturatedFat 8.5, Cholesterol 40.1, Sodium 206, Carbohydrate 59.7, Fiber 1.3, Sugar 27.6, Protein 6
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HOMEMADE CHERRY PIE - SALLY'S BAKING ADDICTION
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- In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.
- Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together– doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
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